Poppy Seed Thumbprints

• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg, room temperature
• 1/2 cup canola oil
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 2-2/3 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1/3 cup seedless raspberry preserves

1. Preheat oven to 325u0b0. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased
3. . Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
4. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
5. Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

butter, sugar, egg, canola oil, lemon zest, vanilla, flour, poppy seeds, salt, seedless raspberry preserves

Taken from www.tasteofhome.com/recipes/poppy-seed-thumbprints/ (may not work)