Poppyseed Thumbprint Cookies
Author/Submitted by: Seattle Times
* see note
red currant jelly
1. In a mixer, cream together the butter and sugar until light and
fluffy. Beat in the egg yolk and Grand Marnier. Gradually add the
flour and salt, beating until thoroughly mixed. Beat in the poppy
seeds and orange peel just to blend.
2. Break off pieces of the dough and form into 1-inch balls. Place
on ungreased baking sheets and make a thumb print in the center of
each cookie. Spoon about 1/4 teaspoon of the jelly in the centers.
3. Bake in a preheated 350-degree oven 12 minutes. Cool 5 minutes
before transferring the cookies to wire racks.
*or other orange flavored liqueur
The cookies can be frozen with or without the jelly filling.
ERICA'S NOTES: For one batch of these cookies, I substituted Creme
Cassis and blackberry jam. For another batch, I used Frangelica
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