Raspberry Poppy Seed Cookies
Yield
2 dozenPrep
20 minCook
25 minReady
45 minIngredients
| 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 | * |
Trans-fat Free
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.
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