| 1 | Preheat oven to 350f with rack in middle of oven. |
| 2 | Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. |
| 3 | Add the eggs and poppyseed paste and beat until incorporated. |
| 4 | Reduce speed to slow and slowly add the flour. |
| 5 | Beat until incorporated. |
| 6 | Using 2 soup spoons, drop tablespoon dollops of batter 1-inch apart onto a lightly buttered or non-stick cookie sheet. |
| 7 | Place cookies in the oven for 15 minutes. |
| 8 | Edges should be light golden brown when done. |
| 9 | Remove from oven and let cool completely, then sprinkle cookies with powdered sugar. |
| 10 | Michael roberts - prodigy guest chefs cookbook |
