Poppy Seed Jam Cookies

I'm kind of laughing here, ummmm ... so I wouldn't be making or eating these if you have a drug test coming up. And yes, drug testing is really sensitive enough to give a false positive result for opiates for up to 48 hours after eating a delicious poppy seeded bagel. So I'm just thinking I'd take it easy on a bunch of these cookies. But that being said, this is a delicious sweet crunchy treat. You can use my preferred jam, raspberry or boysenberry, or your own favorite jam filling.

Save the egg whites to use with these delicious recipes -  Flourless Fudge Cookies or The Forgotten Cookies.

Poppy Seed Jam Cookies

Ingredients:

• 1 cup soft butter
• 1/2 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 cup poppy seeds
• 1/3 cup raspberry or boysenberry jam

Directions:

• Oven Temperature: 350 degrees F.
• Cooking Time: 12 minutes
• Makes: about 30 cookies

Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper, or, lightly grease; set aside.

Beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. add egg yolk, and beat until well blended. Beat in vanilla. 

Reduce mixer to low and gradually add flour and poppy seeds. Beat until combined and the dough begins to form around the paddle. Divide dough into two pieces, forming each into a disc. Wrap in plastic and refrigerate until chilled, about 1 hour.

On a lightly floured surface, working with one piece at a time, roll out the dough to 1/8-inch thickness. Use a 2 1/4-inch round cookie cutter to cut out the cookies. Transfer to the prepared baking sheets. Using a 3/4-inch round cutter, cut a hole from the center of half of the cookies. Repeat with remaining dough.

Bake until light golden brown around the edges, about 12 minutes. Remove the cookies and place on cooling racks. Cool completely. Spread about 1/2 teaspoon of jam on all solid cookies; top each with a cookie with a cutout center.