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Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and liqueur until combined. In a small bowl stir together flour, poppy seeds, orange peel, and salt. Gradually add flour mixture to butter mixture, beating on low speed just until combined.
Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Press your thumb into the center of each ball.
Bake for 10 to 12 minutes or until edges are light brown. If cookie centers puff during baking, re-press with the back of a measuring teaspoon.
Transfer cookies to a wire rack; cool. Spoon about 1/2 teaspoon of the melted jelly into the indentation of each cookie.