Chocolate-filled Poppy Seed Cookies


1 cup butter, softened

1/2 cup sugar

2 egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

3 Tablespoons poppy seeds

1/4 teaspoon salt

1 cup (6 oz) semisweet chocolate chips, melted

In a small mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine the flour, poppyseeds and salt; gradually add to the creamed mixture.

Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake at 375 degrees for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate. YIELD: 6-1/2 dozen

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Copyright © 2008 LME Company Rockford, IL