Blackberry Blackheads

Serving Size: 3 1/2 dozen blackheads.

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


With an adult's help, preheat oven to 325 degrees F. 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 side up, about 1" apart on cookie sheet. Bake 12 minutes or until golden. 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.

REF: Halloween is Here!