• 1 cup powdered sugar
• 1 cup unsalted butter, softened
• 1 tsp. vanilla extract
• 1 egg
• 2 cups all purpose flour
• 3 Tbs. poppy seeds
• 1/2 tsp. salt
• 1/2 cup raspberry preserves, or other flavor

Preheat oven to 300°F. Beat powdered sugar and butter with an electric mixer until light and fluffy. Add vanilla and egg.

Blend well. Stir in flour, poppy seeds and salt until thoroughly combined. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets.

Make an indentation in center of each cookie. Fill each with about 1/2 tsp. of preserves. Bake 20-25 minutes, until golden brown.

Remove immediately from cookie sheets.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 221, fat 12.7g, 51% calories from fat, cholesterol 43mg, protein 2.3g, carbohydrates 25.4g, fiber 0.7g, sugar 14.0g, sodium 29mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 2.4, Sugar: 0.8, Very lean meat protein: 0.0

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