- 1 Package Driscoll’s Blackberries (6 ounce package)
- 3/4 Cup plus 3 tablespoons sugar, divided
- 1/4 Tsp. ground cinnamon
- 2 Tablespoons water
- 1 3/4 Cups all-purpose flour
- 1 Tsp. baking powder
- 1/4 Tsp. salt
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 2 Teaspoons granulated or sanding sugar (optional)
- Pinch ground cloves
- 1 stick unsalted butter, softened
- 1 large egg
- Heat blackberries, 3 tablespoons sugar, cinnamon, cloves and water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium and simmer until thickened, about 10 minutes, stirring and mashing berries with a potato masher (you should have about 1/2 cup). Remove from heat and let cool completely.
- Whisk together flour, baking powder and salt in a medium bowl. Beat butter and remaining 3/4 cup sugar with an electric mixer until very light and fluffy, 3 to 5 minutes, scraping down bowl several times. Beat in egg, almond extract and vanilla extract. Gradually add flour on low speed, mixing just until blended, scraping down bowl once or twice.
- Roll out to a rectangle about 12 inches by 8 inches, 1/4-inch thickness on a piece of parchment paper. Spread blackberry jam within 2 inches of edges. Roll up dough from long side into a tight log, using parchment paper to help lift dough. Tightly wrap dough log in plastic and refrigerate at least 4 hours.
- Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper. Slice cookies 1/4 inch thick. Arrange 12 cookies on each baking sheet, leaving 1-inch between cookies. Bake 13 to 15 minutes or until just beginning to brown. Sprinkle lightly with granulated or sanding sugar, if desired. Let cookies cool on pans 2 minutes then transfer to wire racks to cool completely.