Almond Blackberry thumbprints
preheat oven to 375 Cream together: 2 cups butter, softened 2 cups powdered sugar add: 6 egg yolks 2 T vanilla 2 teaspoon almond extract when well combined add: 2 C almond flour 3 C flour make cookie dough in 2 T size balls, roll in a half/half mixture of almond flour and granulated sugar. Use back of round 1/2 teaspoon to press an indent into top of cookie. Add tiny bit (1/2 tsp?) blackberry jam into each indent. Bake 11 minutes, until edges lightly brown. Variation: make balls, but flatten with back of a glass, no indent, no jam. Sprinkle warm cookies with powdered sugar.