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Categories:Viewed: 150 - Published at: 3 years ago
Ingredients
- 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
Method
- Preheat oven to 325°. 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.
- Shape dough into 1-in. balls. Place 1 in. apart on ungreased
- . Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
- Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
- Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
