Blackberry-Filled Chocolate Thumbprints

• 1 cup butter, softened
• 2/3 cup sugar
• 1 large egg
• 1/4 teaspoon almond extract
• 4 ounces milk chocolate, melted
• 2-1/2 cups all-purpose flour
• 1 jar (10 ounces) seedless blackberry spreadable fruit
• 4 ounces white candy coating, melted

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour.
2. Preheat oven to 350u0b0. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined
3. . Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit.
4. Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

butter, sugar, egg, almond extract, milk chocolate, flour, fruit, coating

Taken from www.tasteofhome.com/recipes/blackberry-filled-chocolate-thumbprints/ (may not work)