Blackberry Blackheads 1/2 lb Butter, at room temperature
1 tb Butter, at room temperature
2/3 c Sugar
2 Egg whites
4 c Flour
Blackberry jam, with seeds
Preheat oven to 325F.
Beat 1/2 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 1/2 dozen blackheads. Blackberry Blackheads printer friendly version located here.
Click Back to return. |