Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup confectioners' sugar

  3. 1/2 cup canola oil

  4. 1 egg

  5. 1 teaspoon vanilla extract

  6. 2-2/3 cups all-purpose flour

  7. 1/2 teaspoon salt

  8. 2 tablespoons poppy seeds

  9. 1 teaspoon grated lemon peel

  10. 1/3 cup seedless raspberry preserves

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie. Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 5 dozen.


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