Cooking for a Crowd Recipes
Raspberry Poppy Seed Cookies
Ingredients
- 7 cups confectioners' sugar
- 7 cups unsalted butter, softened
- 2 tablespoons + 1 teaspoon vanilla extract
- 7 eggs
- 3 3/4 pounds all-purpose flour
- 1 1/3 cups poppy seeds
- 1 1/4 tablespoons salt
- 3 1/2 cups raspberry preserves
Instructions
- Heat oven to 300 degrees F.
- Beat confectioners' sugar and butter with an electric mixer until light and fluffy.
- Add vanilla extract and egg. Blend well.
- Stir in flour, poppy seeds and salt until thoroughly combined.
- Drop dough by rounded teaspoonsful 1 inch apart onto ungreased cookie sheets.
- Make an indentation in center of each cookie. Fill each with about 1/2 teaspoon preserves.
- Bake for 20 to 25 minutes, or until golden brown.
- Remove immediately from cookie sheets.