Raspberry Topped Poppy Seed Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A tender butter cookie filled with poppy seed and topped with raspberry preserves. Ingredients:
1 cup sweet butter, softened |
1/2 cup sugar |
1 egg |
2 cups all-purpose flour |
1 tablespoon poppy seed |
1/2 cup raspberry preserves or 1/2 cup your favorite flavor preserves |
Directions:
1. Heat oven to 350°F.
2. 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.
3. 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.
4. Bake for 12 to 15 minutes or until edges are lightly browned. Makes about 3 1/2 dozen cookies.
5. Classic Cookies, Baking & More.
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