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            7 cups powdered sugar
     7 cups unsalted butter, softened
     2 Tbs. plus 1 tsp. vanilla extract
     7 eggs
     3-3/4 lbs. all purpose flour
     1-1/3 cups poppy seeds
     1-1/4 Tbsp. salt
     3-1/2 cups raspberry preserves, or other flavor
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Preheat oven to 300°F. Beat powdered sugar and butter with an electric
mixer until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, poppy seeds
and salt until thoroughly combined.
Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. Make an
indentation in center of each cookie. Fill each with about 1/2 tsp. of preserves. Bake 20-25
minutes, until golden brown. Remove immediately from cookie sheets.
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