Blackberry Thumbprint Cookies

• 3/4 cup grated almond paste (freeze it first so it's easier to grate)
• 2/3 cup sugar
• 5 tbsp butter, softened
• 1/2 tsp vanilla
• 1 egg whilte
• 1 1/4 cups flour
• 1/4 tsp salt
• blackberry preserves (or raspberry or any other kind)

Preheat oven to 325. Line 2 large baking sheets with parchment paper.

Place first 3 ingredients in a bowl; beat with mixer 4 minutes. Add vanilla & egg white, beat well. Add flour and salt, beat at low speed till well blended.

Shape dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Press thumb into the center of each cookie.

Bake at 325 for 12 minutes or until golden. Remove cookies from pan & cool on wire racks.

Spoon 1/2 tsp jam into the center of each cookie.