1/2 cup butter, softened
1 cup powdered sugar
1/2 cup canola oil
1 tsp. vanilla
2 1/3 cups flour
1/2 tsp. salt
2 Tbs. poppy seeds
1 tsp. grated lemon peel
Lemon juice (about 1/4-1/3 cup)
1/2 cup bottled lemon curd or raspberry or cherry jam*
Preheat oven to 325° F. In a large bowl, cream butter and powdered sugar until fluffy. Beat in the oil, egg, vanilla and salt. Gradually add flour and mix well. Beat in poppy seeds and lemon peel. Add lemon juice 1 Tablespoon at a time until dough is the right consistency. Dough should be pliable and smooth.
Shape into 1" balls and place on an ungreased cookie sheet. Using a clean finger or thumb, make an indentation in the center of each cookie. *If using jam, spoon 1/4 tsp. of jam into each cookie. (If using lemon curd, wait to add until cookies and cooked and cooled.) Bake for 10-11 minutes, or until not quite brown. Remove to wire racks to cool.
*If using lemon curd, spoon 1/4 tsp. into the center of each cookie when completely cool. Sprinkle cooled cookies with powdered sugar, if desired. Makes 50-60 cookies.