In large mixer bowl combine butter, sugar, egg, flour and poppy seed. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten cookies to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Make small indentation in center of each cookie; fill with about 1/2 teaspoon preserves.
Bake for 12 to 15 minutes or until edges are lightly browned. Makes about 3 1/2 dozen cookies.
Classic Cookies, Baking & More
Author's Comments
A tender butter cookie filled with poppy seed and topped with raspberry preserves.
Instructions
Heat oven to 350 F.
In large mixer bowl combine butter, sugar, egg, flour and poppy seed. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten cookies to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Make small indentation in center of each cookie; fill with about 1/2 teaspoon preserves.
Bake for 12 to 15 minutes or until edges are lightly browned. Makes about 3 1/2 dozen cookies.
Classic Cookies, Baking & More
Author's Comments
A tender butter cookie filled with poppy seed and topped with raspberry preserves.
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cookie, desserts, poppy seed cookie