Raspberry Poppy Seed Cookies
Yield
2 dozenPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
poppy seed
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
fruit
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
poppy seed
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
fruit
|
* |
Directions
Preheat oven to 300℉ (150℃).
Beat powdered sugar and butter until lightand fluffy.
Add vanilla and egg. Blend well. Stir in flour, poppy seeds and salt.
Mix well. Drop dough by rounded teaspoonfuls 1 inch apart onungreased cookie sheets.
With finger, make an indentation in center of each.
Fill each with about ½ teaspoon of preserves. Bake until golden brown, about 20 to 25 minutes.
Immediately remove fromcookie sheets.
