2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 1/4 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
1/3 c. cream sherry
2 oz. pkg. poppy seeds

In a bowl, combine flour, baking powder and salt, set aside. In a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs, vanilla and sour cream and blend thoroughly. Add dry ingredients alternately with sherry until well blended. Fold in poppy seeds. Let batter rest 15 minutes to thicken slightly.

Spoon batter into pastry bag fitted with star tip and pipe small cookies onto baking sheets that have been lined with foil, then greased. Bake at 350 degrees 8 to 10 minutes. Remove from oven, sprinkle with remaining 1/4 cup sugar and place under hot broiler until sugar begins to melt and cookies are lightly browned, about 30 seconds. Transfer cookies to racks to cool. Makes 3 1/2 dozen.