More on blackberries

If you are feeling ambitious, here is a recipe for blackberry filled cookies, 4 dozen of them, adapted from an old "hippie" recipe that avoided the evils of butter, sugar and white flour. I love 'em all.

Blackberry Glaze filling
Bring 3/8 cup of honey with 3/8 cup of water to a boil, then simmer for 10 minutes.
Stir in 1 1/2 cups crushed blackberries. Cook i minute. Cool.

For the cookies:
1 egg
1/4 cup butter, softened and cut into pieces
1/3 cup sugar
1/2 tsp baking soda
2 tbsp buttermilk
pinch of salt
1/2 tsp vanilla
1 cup flour, cake flour if you have it.

In a food processor or mixer, beat the egg with the sugar. Add baking soda, flour, salt and butter. Beat to blend.
Add the buttermilk and vanilla. Mix thoroughly.

Chill this dough for several hours.

Butter or grease a large cookie sheet. Heat oven to 325º.
Using a normal spoon, drop the dough onto the baking sheet and flatten slightly. Do not let the cookies touch as they will spread a bit.

Using the back of the 1/4 tsp measure, make a small well in the center of each cookie and fill this with 1/4 tsp of the blackberry glaze.

Bake 12-15 minutes until the cookies are firm and crisp.
Store in an airtight tin or freeze in an airtight container.