Recipe By : Gross Grub by Cheryl Porter
Serving Size : 38 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter -- at room temperature
1 tb Butter -- at room temperature
2/3 c Sugar
2 Egg whites
4 c Flour
Blackberry jam -- with seeds
Tools:
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
1 sm Spoon
With an adult's help, preheat oven to 325 F.
Beat 1 c 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 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. When the cookies
are completely cooled, use a small spoon to fillthe dent in each one
with jam.
Yield: 38 Blackheads
From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0
