Food and Recipes Recipes Blackberry Thumbprints Be the first to rate & review! When it comes to tried-and-true flavor combos, sweet and tangy is hard to beat. You'll roll cookie dough into balls, then indent them with your thumb (or a spoon!) to create space for a spoonful of delicious filling. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett; Food Styling: Rebecca Kracke Gordon Total Time: 2 hrs 5 mins Yield: 5 dozen Ingredients 1/2 cup slivered almonds 1 cup butter, softened 1 cup powdered sugar 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon Parchment paper 1/2 cup seedless blackberry preserves Directions Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°. Process almonds in a food processor 30 seconds or until finely ground. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 cup powdered sugar, beating well. Combine flour, next 3 ingredients, and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets. Press thumb into each ball, forming an indentation. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 30 minutes. Place preserves in a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe preserves into indentations. Try This Twist! Almond Snowballs: Omit cloves, cinnamon, and preserves. Increase flour to 2 1/2 cups. Prepare recipe as directed through Step 4, beating in 1 tsp. vanilla extract with butter and sugar. (Dough will be crumbly.) Shape and bake dough as directed, without making indentations. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar. Makes: about 5 dozen. Hands-on Time: 25 min.; Total Time: 1 hr., 37 min. Rate it Print