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Ingredients
- 1 c. unsalted butter room temperature
- 1/2 c. sugar
- 1 lrg egg yolk
- 1 tsp pure vanilla extract
- 2 c. all-purpose flour plus more
- 1/4 c. poppy seeds
- 1/3 c. raspberry jam
Directions
- Preheat oven to 350 degrees. Line baking sheets with Silpats or possibly parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed till light and fluffy, about 2 min. Add in egg yolk, and beat to incorporate. Beat in vanilla. Reduce mixer speed to low, and gradually add in flour and poppy seeds. Beat till combined and dough begins to create around paddle. Divide dough into two equal pcs. Form each piece into a disc, wrap in plastic, and chill for 1 hour.
- On a lightly floured surface, working with one piece at a time, roll out dough to a 1/8-inch-thickness. Use a 2 1/4 inch round cutter to cut out cookies. Transfer to prepared baking sheets. Using a 3/4-inch round cutter, cut a hole from the center of half of the cookies. Repeat with remaining dough.
- Bake till light golden around the edges, about 12 min. Remove to wire racks, and cold completely. Spread about 1/2 tsp. of jam on all solid cookies; top each with a cookie with a cutout center.
- This recipe yields about 30 cookies.
- Yield: 30 cookies
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