Contributed by Julia Sheahan.
Ingredients –
– 1 c. butter or margarine, softened
– 1/2 c. firmly packed brown sugar
– 2 large egg yolks
– 1 t. vanilla extract
– 2-1/2 c. flour
– 2 T. poppy seeds
– 2/3 c. favorite jelly or jam (Raspberry is especially good)
In large bowl of electric mixer, at medium speed, beat butter, sugar, egg yolks, and vanilla until blended. Stir in flour and poppy seeds, mixing just until dough holds together. Cover with plastic wrap; refrigerate until firm, about 30 minutes.
Preheat oven to 350 degrees F. Roll 1 T. dough into a ball for each cookie; place one inch apart on ungreased baking sheets. With floured thumb, press top center of each ball to make a deep thumbprint. Bake 15 minutes, or until golden. Cool on wire racks; fill each thumbprint with jelly.
