Poppy Seed Thumbprints

Directions

• Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
• Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
• Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
  Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.