Blackberry and Rosemary Thumb Prints

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Baby and bridal season is upon us. I’ve been lucky enough to be asked to be a bridesmaid in three weddings this year. On top of all the bridal showers, some of my close girlfriends are expecting. These adorable little cookies are a perfect favor for a baby or bridal shower. I made these for my friend’s baby shower and they were so easy to dress up.

With some left over easter grass from last year and some left over tulle from helping a friend decorate for her wedding, I placed some grass inside a pretty treat bag and wrapped the cookies in the tulle. I nestled the cookies on top of the grass and tied it shut with some ribbon. You can even adorn the favors with cute little thank you tag.

Regardless if you are hosting or helping with any fun summer event this years; these amazing bites will totally impress your guest.

Ingredients:Blackberry and Rosemary Thumb Prints

  • 2 cups self-rising flour , plus additional for dusting
  • 1/2 cup sugar
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 6 tablespoons butter, cut into 1/2-inch pieces
  • 1 cup heavy cream
  • zest and juice of 1 lemon
  • 1 jar of all fruit blackberry spread – I liked to use Palmers


Preheat the oven to 375. In the bowl of a food processor, pulse together the flour, sugar, rosemary, zest and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. In a small bowl, mix together lemon juice with cream. Slowly stir in the liquid into the flour until the mixture forms a dough. You want to be careful not to over mix the dough. The mixture will on the sticky side. Dust your hands and tools with flour to prevent everything from going gummy on you. Sprinkle the dough with a good dust as well before moving it from the bowl.

On your floured work surface roll out the dough to be about ½ inch thick. Using a 3-inch biscuit cutter, cut out pieces of dough and put on a greased baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough and add to the baking sheet. Create a thumb print by using your index finger (or a small, round measuring spoon), gently make an indentation in the center of each cookie.

Spoon a heaped 1/2 teaspoon of all fruit spread into each indentation. Bake cookies for 18 – 20 minutes or until the edges are golden brown. Transfer the cooked cookies onto a cooling rack and cool for 30 minutes. Some of the filing maybe spill over or absorb into the cookies. Just heat up some of your spread in the microwave for a quick 30 seconds and spoon some additional filling into the cookies. Once the cookies are cooled down, transfer then to a small baking sheet and freeze for 1 hour to allow the center to set up.

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