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Heat oven to 350 degrees.
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Cream butter and sugar in a large bowl.
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Add egg yolks, liqueur, and zest, beating until well mixed. Scrape the bowl as needed.
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Add flour, salt and poppy seeds. Beat until well mixed. - This is the driest cookie dough I have ever worked with, but don't worry, the results are great.
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Shape dough into 1-inch balls, placing 2-inches apart on your cookie sheet.
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Roll in sugar (optional)
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Make an indention in the center of each cookie with your thumb, or the back of a spoon.
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Bake 9-11 minutes, until bottom edges are lightly browned.
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If indention puffs up while baking, press back down as soon as you remove the cookies from the oven.
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Remove cookies to a wire rack to cool completely.
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Melt jelly - you can do this by microwaving it small amounts on high for 30-45 seconds.
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Spoon about 1/2 teaspoon of melted jelly into each of your cookies. Allow jelly to cool.