Raspberry Poppy Seed Cookies

Ingredients

• 8 oz. SilverBrook Solid Grade AA Salted Butter (no substitutes), RFS Item 73400
• 1/2 c. Sugar
• 2 Egg yolks
• 2 1/3 c. Flour
• 1 Tbsp. Culinary Secrets Pure Vanilla Extract, RFS Item 23382
• 3 Tbsp. Culinary Secrets Poppy Seed, RFS Item 24264
• 1/8 tsp. Salt
• 1/2 c. Raspberry jam
• Powdered Sugar

Directions

1. Preheat oven to 350 F.
2. Beat butter and sugar until light, using an electric mixer; beat in egg yolks and Culinary Secrets Pure Vanilla Extract.
3. In a separate bowl, combine flour, Culinary Secrets Poppy Seed and salt; gradually add to butter mixture, only adding enough to make firm dough, mix until just blended.
4. Shape dough into 1-inch balls. Place 1-inch apart on lightly greased baking sheets. Make a deep indentation in center of each ball.
5. Bake for 18 to 22 minutes or until edges just begin to brown. Transfer from baking sheets to wire racks; cool completely.
6. Spoon jam into centers of cookies; dust with powdered sugar if desired.