Ingredients
1/2 cup butter, softened1 cup confectioners’ sugar1 large egg, room temperature1/2 cup canola oil1 teaspoon grated lemon zest1 teaspoon vanilla extract2-2/3 cups all-purpose flour2 tablespoons poppy seeds1/2 teaspoon salt1/3 cup seedless raspberry preserves
Preparation
Preheat oven to 325°. In a large bowl, beat butter and confectioners’ sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
