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.