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.
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