1 c. powdered sugar
1 c. butter, softened
1 tsp. vanilla extract
1 egg
2 c. flour
2 tbsp. poppy seed
1/2 tsp. salt
1/3 to 1/2 c. cherry preserves

Heat oven to 300 degrees. In large bowl, hand beat powdered sugar and butter until fluffy. Add vanilla and egg; blend well. Stir in flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Make thumbprint in center of cookie. Fill each imprint with 1/2 teaspoon preserves. Bake at 300 degrees for 20 to 25 minutes or until edges are golden brown. Immediately remove from sheets. Makes 2 1/2 dozen.