Blackberry Blackheads^ Recipe

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 -----TOOLS----- Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack

sm Spoon With an adult s help, 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.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95