Blackberry Almond Thumbprints
Adapted from The Feast Within
1 cup softened butter
1/2 teaspoon almond extract
2 cups flour
1/2 cup blackberry jam
Preheat oven to 350 degrees. Line baking sheet with parchment paper - this is helpful in case your jam runs over like mine.
Combine butter, sugar, and almond extract at medium speed until creamy. Reduce speed to low and add all of the flour at one time. Beat until well mixed. (At this point feel free to eat about half of the dough - it is amazingly delicious!)
Shape dough into 1" balls and place 2" apart on the baking sheet. Press thumb into center to create a well. Fill each well with jam.
Bake 14 - 18 minutes. Let rest on the baking sheet for a few minutes before transferring to a rack. Once cool drizzle with glaze.
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 - 3 teaspoons water
Stir together sugar and almond extract. Add enough water to make a stiff medium glaze. Zig zag glaze over cookies and ENJOY!