Colorful Christmas cookies that also freezes well if you want to make in advance. With lots of berry stands to choose from during the summer, we make freezer jam. Smucker’s can’t hold a candle to fresh homemade jam! This cookie has turned in one of my family’s favorites.
•1/2 cup butter, softened
•1 cup confectioners’ sugar
•1/2 cup canola oil
•1 teaspoon vanilla extract
•2-2/3 cups all-purpose flour
•1/2 teaspoon salt
•2 tablespoons poppy seeds
•1 teaspoon grated lemon peel
•1/3 cup seedless raspberry preserves
•In a large bowl, cream butter and confectioners’ sugar
until light and fluffy. Beat in the oil, egg and vanilla. Combine flour
and salt; gradually add to creamed mixture and mix well. Beat in poppy
seeds and lemon peel.
•Shape into 1-in. balls. Place 1 in. apart on ungreased
baking sheets. Using a wooden spoon handle, make an indentation in the
center of each cookie. Spoon ¼ teaspoon preserves into each cookie.
•Bake at 325° for 10-12 minutes or until bottoms are
lightly browned. Remove to wire racks to cool.
•Spoon Raspberry Jam into indentation *(Freezer jam recipe will posted next summer when we make another batch)