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THUMBPRINT POPPY SEED COOKIES 
3 sticks butter
3/4 c. sugar
3 egg whites
1 1/2 tsp. vanilla
3 1/4 c. flour
2 tbsp. poppy seeds
1/8 tsp. salt

Cream butter with sugar in large bowl. Add egg whites and vanilla and beat until light and fluffy, about 3 minutes. Add flour and poppy seeds and salt and blend well. Cover and chill overnight.

Preheat oven to 375 degrees. Form dough into 1-inch balls. Make indentation in center with thumb (or finger) and place on ungreased cookie sheet. Bake until lightly browned, about 12 minutes. Cool. Fill center with jelly or Kahlua frosting.

KAHLUA FROSTING:

3 tbsp. butter
2 c. powdered sugar
1 1/2 tbsp. cocoa
1 1/2 tbsp. Kahlua
1-2 tbsp. coffee or milk

Mix.
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