Blackberry 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

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 about 12 minutes or until slightly browned. 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.

Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter