Lemon Poppy Seed Thumbprints Food

POPPY SEED THUMBPRINTS

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED THUMBPRINTS

Steps:

• 1. In a large mixing bowl combine all ingredients except the marmalade/jam. Mix with hands until quite smooth and well mixed.
• 2. Make 1 1/4 inch balls of dough by hand and place on an ungreased cookie sheet. Make an indentation in the center of each ball with your thumb. Fill the indentation/well with about 1/3 tsp or so of marmalade or jam. Do this with a small spoon. Do not overfill.
• 3. Bake in a 350 degree oven for 14 - 15 minutes. For convection ovens, use 325 degrees for the same amount of time.
• 4. Remove from cookie sheet with a spatula to cool completely on a rack. Do not stack.
• 5. Store airtight between layers of waxed paper. Makes 28 absolutely luscious cookies.

POPPY SEED THUMBPRINT COOKIES

Steps:

• Cream butter.
• Add sugar and egg and beat until light.
• Add milk through mace and mix well.
• Shape in 1-inch balls, then flatten to ¼-inch thickness.
• Make a thumbprint in center of each.
• Sprinkle center with poppy seeds.
• Bake at 400F 6-8 minutes.