Blackberry-Filled Chocolate Thumbprints

Name: Blackberry-Filled Chocolate Thumbprints
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 3-1/2 dozen.
Ingredients: 1 cup butter, softened; 2/3 cup sugar; 1 large Eggland's Best egg; 1/4 teaspoon almond extract; 4 ounces milk chocolate, melted; 2-1/2 cups all-purpose flour; 1 jar (10 ounces) seedless blackberry spreadable fruit; 4 ounces white candy coating, melted

Pretty blackberry jam peeks out from behind a thin layer of white chocolate in these soft milk chocolate cookies. The flavors just taste amazing together.—Abby Bullington, Cheyenne, Wyoming

Ingredients

1 cup butter, softened
2/3 cup sugar
1 large Eggland's Best egg
1/4 teaspoon almond extract
4 ounces milk chocolate, melted
2-1/2 cups all-purpose flour
1 jar (10 ounces) seedless blackberry spreadable fruit
4 ounces white candy coating, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour.
Preheat oven to 350°. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets. Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit.
Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.