Drop Cookies: Raspberry Twinks

These cookies feature poppy seeds and raspberry jam. Twinks are adaptable, so you can leave out the poppy seeds and use a different type of fruit preserve. Try marmalade, cherry preserves, or strawberry jam instead of raspberry. You won't be disappointed.


Ingredients


½ cup powdered sugar
½ butter or margarine, softened
½ tsp vanilla
1 egg
1 cup all purpose flour
¼ tsp salt
1 tbsp poppy seeds (optional)
¼ cup raspberry jam


Preparation


Heat oven to 300°F. Cream together the sugar, butter, vanilla and egg in a large bowl. Stir in flour, salt, and poppy seeds. Mix well. Drop by rounded teaspoons onto a prepared cookie sheet. Fashion each cookie into a ball shape. Press your thumb into the center of each cookie, making a small indentation.


Using a small spoon, place jam in the indentation of each cookie. Bake for 20 minutes, until the edges are golden brown. Remove immediately from cookie sheet. Cool completely before eating.


This recipe makes about 2 dozen cookies.