| 1 | Recipe by: seattle times In a mixer, cream together the butter and sugar until light and fluffy. |
| 2 | Beat in the egg yolk and grand marnier. |
| 3 | Gradually add the flour and salt, beating until thoroughly mixed. |
| 4 | Beat in the poppy seeds and orange peel just to blend. |
| 5 | Break off pieces of the dough and form into 1-inch balls. |
| 6 | Place on ungreased baking sheets and make a thumb print in the center of each cookie. |
| 7 | Spoon about ?teaspoon of the jelly in the centers. |
| 8 | Bake in a preheated 350°F oven 12 minutes. |
| 9 | Cool 5 minutes before transferring the cookies to wire racks. |
