Blackberry Blackheads

Ingredients:

  • ½ pound (plus 1 tablespoon) butter (at room temperature)
  • 2/3 cup sugar
  • 2 egg whites
  • 4 cups flour
  • Blackberry jam (with seeds)

Directions

Preheat oven to 325° F.

Beat ½ 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 inch apart on cookie sheet. Bake about 12 minutes or until brown.

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 fill the dent in each one with jam.

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