Blackberry Blackheads^
Yield
3 dozenPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
at room temperature |
|
| 1 | tablespoon |
butter
at room temperature |
|
| ⅔ | cup |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
at room temperature |
|
| 15 | ml |
butter
at room temperature |
|
| 158 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 946 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 325℉ (160℃).
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 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.
