PREHEAT OVEN TO 180ºC 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 3 cm 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.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK