Raspberry poppy-seed kolachkes.

If you haven't started thinking about holiday baking yet, you will soon. The Dispatch is in the process of putting together a cookie section for print and online, which will feature reader recipes as well as some favorites we've run in previous years.

Here is a recipe from our last collaborative cookie effort with readers. It was sent in by Karen Kelley of Westerville who said it was a family recipe she had modified and simplified over the years.

Raspberry Poppy-Seed Kolachkes
Makes about 3 dozen
1/2 cup butter, softened 3 ounces cream cheese, softened 1/4 cup sugar 1/2 teaspoon vanilla 1 1/2 cups all-purpose flour 1 1/2 teaspoons poppy seeds 1/3 cup raspberry or marionberry jam confectioners' sugar
Preheat oven to 375 degrees.

Beat butter, cream cheese, sugar and vanilla until light and fluffy. Add flour and poppy seeds and beat on low until a soft dough forms. Chill dough up to an hour.

Roll out dough on a lightly floured surface to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut circle from dough. Place on cookie sheets. Place 1/4 teaspoon jam in the center of each circle. Fold dough over, creating a half-circle. Use tines of a fork dipped in flour to press edges together.

Bake 7 to 9 minutes or until light brown. Cool briefly on cookie sheet. Transfer cookies to rack and cool completely. Roll in confectioners' sugar.