Poppy Seed Thumbprints Recipe

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.