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Blackberry Blackheads Recipe
Makes 42 cookies
Ingredients: 1/2 lb and 1 tbsp butter, at room temperature
2/3 cup sugar
2 egg whites
4 cups flour
Blackberry jam, with seeds
Mixer pastry brush
Cookie sheet spatula
Wire cooling racksm spoon
Special Equipment: Cookie sheet spatula
Wire cooling rack spoon
Instructions: 1. Preheat oven to 325 F.
2. Beat 1/2 lb butter until creamy.
3. Add sugar, a little at a time, until all the sugar has been used up.
4. Add the egg whites and flour to the butter and sugar.
5. Beat until the dough is well blended.
6. Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet.
7. With clean hands, roll the dough into golf ball-sized balls.
8. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one.
9. Place cookies, dent size up, about 1 inch apart on cookie sheet.
10. Bake for about 12 minutes or until done. Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula.
11. When the cookies are completely cooled, use a small spoon to fill the dent in each one with jam.
12. Makes about 3 1/2 dozen blackheads.
13. From the Book: Gross Grub by Cheryl Porter
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