These might be my all time favorite cookies. Found them in an obscure old cookbook.
Yield: 2 1/2 dozen cookies
1 cup powdered sugar
1 cup margarine
1 teaspoon vanilla
1 egg replacer
2 cups flour
2 tablespoons poppy seed
1/2 teaspoon salt
1/2 cup raspberry preserves
Heat oven to 300. In large bowl, beat powdered sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed, and salt; mix well. Drop by rounded teaspoon onto ungreased cookie sheet. With finger, make imprint in center of each cookie. Fill each imprint with about 1/2 teaspoon of preserves. Bake for 20 to 25 minutes or until edges are light golden brown. Immediately remove cookie sheets from oven.
From More Lovin’ from the Oven (1988)
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