Poppy Seed Thumbprints
Recipe from EatingWell

Our Test Kitchen manager and resident master baker, Stacy Fraser, loves this variation on a classic jam thumbprint. Poppy seeds give the cookies extra flair with very little effort. Though you can use any jam, cherry is particularly divine. A new mom, Stacy plans to make these part of a family tradition with her son Sawyer.



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Ingredients
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    1 2/3  cups 
    whole-wheat pastry flour
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    1   cup 
    all-purpose flour
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    2   tablespoons 
    poppy seeds
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    1/2  teaspoon 
    salt
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    1/2  cup (1 stick) 
    unsalted butter, slightly softened
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    1/2  cup 
    canola oil
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    1   cup 
    confectionersa sugar
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    1   
    large egg
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    1   teaspoon 
    freshly grated lemon zest
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    1   teaspoon 
    vanilla extract
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    1/3  cup 
    cherry or other fruit preserves

Directions
1.
Position rack in center of oven; preheat to 300 degrees F.
2.
Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer on high speed until creamy. Add egg, lemon zest and vanilla; beat to combine. Stir in the dry ingredients with a spoon until just combined.
3.
Form tablespoonfuls of dough into balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 teaspoon preserves in each indentation.
4.
Bake the cookies, one batch at a time, until the edges are lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool completely.
Tip:

1.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Nutrition information
Per Serving: cal. (kcal) 162, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 2, carb. (g) 21, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 2, sodium (mg) 41, Potassium (mg) 7, Other Carb () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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