1/2 c Unsalted butter; room
-temperature
1/4 c Sugar
1 Egg yolk
1 tb Grand Marnier; * see note
1 1/3 c Flour
1/4 ts Salt
2 tb Poppy seeds
2 ts Orange peel; finely grated
1/4 c Red currant jelly
1. In a mixer, cream together the butter and sugar until light and fluffy.
Beat in the egg yolk and Grand Marnier. Gradually add the flour and salt,
beating until thoroughly mixed. Beat in the poppy seeds and orange peel
just to blend. 2. Break off pieces of the dough and form into 1-inch balls.
Place on ungreased baking sheets and make a thumb print in the center of
each cookie. Spoon about 1/4 teaspoon of the jelly in the centers. 3. Bake
in a preheated 350-degree oven 12 minutes. Cool 5 minutes before
transferring the cookies to wire racks.
Yields
24 Servings