BLACKBERRY THUMBPRINTS

Steps:

• Combine the butter, sugar, egg, cream and vanilla in a bowl. Beat on low until well incorporated. Add the salt, baking powder and flour; beat until it forms a soft dough. Gather it into a ball and wrap in plastic wrap. Refrigerate for 1 hour to 1 day. Unwrap the dough and place it between two pieces of parchment paper. Roll out evenly to a thickness of 1/8". Refrigerate in the paper for 10-15 minutes. Line baking sheets with parchment paper. Remove the top piece of parchment paper from the dough. Place the dough (with paper on the bottom) on the counter and use round cookie cutter to cut out as many rounds as you can, placing them on a lined baking sheet and refrigerate them for 10-15 minutes. If the dough seems too soft as you are working return it to the refrigerator. Rewrap scraps of dough and return them to the frig for 10-15 minutes. Repeat cut out of a total of 40-48 rounds making sure they chill a second time. Cut Linzer holes out of half of the cookies if making sandwich cookies. Preheat oven to 350. Fill a piping bag with jam. Squeeze about 1/2 t of the jam onto the center of each round. Top with the Linzer dough pressing gently to create a sandwich. Rearrange on the baking sheets as needed, spacing the cookies 1 inch apart. Bake one sheet at a time for 10-12 minutes or until the edges are barely golden brown. While the cookies are in the oven make the lemon-thyme sugar. When the cookies are done transfer the baking sheet to the stove top. Immediately sprinkle some of the lemon -thyme sugar on the tops of the cookies then transfer the cookies to a wire rack to cool completely.