1 cup butter
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
Pinch salt
1/4 cup ground poppy seeds
1/4 teaspoon cinnamon
3/4 cup sweet chocolate bits
2 tablespoons heavy cream

Melt butter. Pour into large bowl. Add sugar and salt. Mix well. Beat eggs with vanilla. Add, mixing well. Gradually add flour, mixing after each addition. Add poppy seeds (they can b ground in a blender or food processor) and cinnamon. Mix well and form into a ball of dough. Place in refrigerator and chill at least 3 hours.

Heat oven to 375 degrees. Shape dough into 1-inch balls and place on greased cookie sheet at least 1 inch apart. Make a slight indentation or depression in center of each ball. Bake 15 minutes or until browned on bottom and very light browned on top. While cookies are baking, melt chocolate bits in top of double boiler. Add the heavy cream. Mix well. After cookies have cooled, put a generous amount of melted chocolate on top of each. Serve after chocolate has hardened. Makes about 40 cookies.

From St. Mark’s Church cookbook.