Yield: 96 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Unsalted butter -- softened |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 \N | Eggs |
| 1½ cup | Prepared poppyseed paste |
| 2¾ cup | Flour |
| ¼ cup | Powdered sugar |
TO DUST THE COOKIES
PREHEAT OVEN TO 350F with rack in middle of oven. Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add the eggs and poppyseed paste and beat until incorporated. Reduce speed to slow and slowly add the flour. Beat until incor MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :