1/2 c Unsalted butter; room temp

1/4 c Sugar

1 Egg yolk

1 tb Grand marnier; * see note

1 1/3 c Flour

1/4 ts Salt

2 tb Poppy seeds

2 ts Orange peel; finely grated

1/4 c Red currant jelly

Recipe by: Seattle Times 1. In a mixer, cream together the butter and sugar until light and

fluffy. Beat in the egg yolk and Grand Marnier. Gradually add the flour and salt, beating until thoroughly mixed. Beat in the poppy seeds and orange peel just to blend. 2. Break off pieces of the dough and form into 1-inch balls. Place on

ungreased baking sheets and make a thumb print in the center of each cookie. Spoon about 1/4 teaspoon of the jelly in the centers. 3. Bake in a preheated 350-degree oven 12 minutes. Cool 5 minutes

before transferring the cookies to wire racks. *or other orange flavored liqueur The cookies can be frozen with or without the jelly filling. -----