• Preheat oven to 350. Line a cookie sheet pan with parchment paper.
• In a large bowl, cream the butter and sugars together until smooth. Add eggs and vanilla and continue to beat.
• In a small bowl, combine flour, baking soda, baking powder, and salt.
• Mix the dry ingredients into the wet ingredients a little at a time.
• In a small bowl, combine the 3 tbsp additional white sugar and chopped almonds. Use a two-tablespoon cookie scoop to make the dough into balls. Roll into smooth balls and then roll in sugar/almond mixture to coat.
• Place cookies 1-2 inches apart on the baking sheet. Cook for 9-11 minutes, or until lightly browned and puffy. Remove from the oven and press a blackberry down into the center of half the cookies. Allow to cool before frostening.

Frosting

• Take 2 tbsp of softened cream cheese and 3/4 cup powdered sugar to a bowl. Beat using a hand mixer or wooden spoon until a frosting has formed.
• Place a small bowl underneath a strainer. Add additional blackberries and use a wooden spoon to smash them. A nice puree will drip into the bowl but the seeds will stay in the strainer. Repeat this process until you have 1 tbsp of blackberry puree.
• Stir 1 tbsp of blackberry puree into the cream cheese frosting until well combine.
• Decorate cooled cookies with frosting and additional blackberries! I did stripes of frosting on the cookies with the whole blackberry in the center. Then I did a circle of frosting on the cookies WITHOUT a whole blackberry, and topped these with 3 slices of blackberry.