Poppy Seed Thumbprints
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.
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:
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
Calories 162, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 15 mg, Sodium 41 mg, Carbohydrate 21 g, Fiber 2 g, Protein 2 g, Potassium 7 mg. Exchanges: Other Carbohydrate 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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