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