1 c. butter, softened
1/2 c. firmly packed light brown sugar
2 lg. egg yolks
1 tsp. vanilla extract
2 1/2 c. unsifted all-purpose flour
2 tbsp. poppy seeds
About 2/3 c. favorite jelly or jam

In large bowl of electric mixer at medium speed, beat butter, sugar, egg yolks, and vanilla until blended. Stir in flour and poppy seeds, mixing just until dough holds together. Cover with plastic wrap. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees. Roll 1 tablespoonful dough into a ball for each cookie; place 1 inch apart on ungreased baking sheets. With floured thumb, press top center of each ball to make a deep thumb print. Bake 15 minutes or until golden. Cool on wire racks. Fill each thumb print with 1 teaspoon jelly. Makes 32 cookies.