Recipe - Blackberry Blackheads

One half pound Butter; at room temperature
1 tablespoon Butter; at room temperature
2/3 cup Sugar
2 Egg whites
4 cup Flour
Blackberry jam; with seeds

TOOLS
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack

small Spoon With an adult's help, preheat oven to 325F.

Beat One half pound butter until creamy., Add sugar, a little at a time, until
all the sugar has been used.

Add the egg whites and flour to the butter and sugar. Beat until the dough
is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very
thin layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the
balls slightly, and using your thumb, press a dime size dent into the
middle of each one. Place cookies, dent size up, about 1" apart on cookie
sheet. Bake aobut 12 minutes or until Allow the cookies to cool on the
cookie sheet for a few minutes before moving them to a wire rack with a
spatula. When the cookies are completely cooled, use a small spoon to
fillthe dent in each one with jam. Makes about 3 One half dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0679866930
Shared by Carolyn Shaw 1095
Posted to EATL Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 0500

From: LD Goss ldgoss@METRONET.COM