POPPYSEED THUMBPRINT COOKIES

      Title: POPPYSEED THUMBPRINT COOKIES
  Categories: Cookies
       Yield: 24 Servings
  
  
       1/2 c  unsalted butter -- room
   :          temperature
       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
   
   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.
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