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 Very lightly golden brown on bottom and just barely beginning to color around the top edges, is how I like to bake mine. |
 Rows show order of rolling into 1-inch balls, flattening with buttered-sugar coated glass bottom, making thumb print and filling with raspberry jam. |
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A perfect dainty cookie for tea time, Valentine's Day, Christmas, or other special occasion. Buttery-rich, pretty and easy to make.
Ingredientes
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups all purpose flour
- 1 tablespoon poppy seeds
- 1/2 cup raspberry preserves or jam (I used seedless)
Direcciones
- Heat oven to 350 F.
- In large mixer bowl beat together butter and sugar til light and fluffy.
- Add egg, flour and poppy seed and beat at low speed, scraping bowl often, until well mixed, 1 to 2 additional minutes.
- 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.
- Bake for 11 to 13 minutes or until edges are golden-light brown.
- Makes about 4 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 48 servings | |
| Calories 72 | |
| Calories from Fat 36 | 50% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 30mg | 1% |
| Potassium 12mg | 0% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.73g | 2% |
| Protein 0.74g | 1% |
