1 cup butter (no substitutes), softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup (6 oz.) semisweet chocolate chips, melted

In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture. Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake at 375°F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.

Makes 6-1/2 dozen.

Submitted by: Dianne Vaughan