Instructions: 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 incorporated. Using 2 soup spoons, drop tablespoon dollops of
batter 1-inch apart onto a lightly buttered or non-stick cookie sheet.

Place
cookies in the oven for 15 minutes. Edges should be light golden brown when
done. Remove from oven and let cool completely, then sprinkle cookies with powdered sugar.

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