Raspberry Topped Poppy Seed Cookies
- 1 cup sweet butter, softened
- 12 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tablespoon poppy seed
- 12 cup raspberry preserves or 12 cup your favorite flavor preserves
- Heat oven to 350F.
- 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.
sweet butter, sugar, egg, flour, poppy seed, raspberry preserves
Taken from www.food.com/recipe/raspberry-topped-poppy-seed-cookies-158455 (may not work)