Poppy Seed Thumbprint Cookies 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 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.

POPPY SEED THUMBPRINT COOKIES

Steps:

• 1. Position rack in center of oven. Preheat ovean to 300. 2. Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. 3. With an electric mixer, beat butter, oil and sugar until creamy. Add in egg, lemon zest and vanilla, and beat to combine. Stir in the dry ingredients with a spoon until just combined. 4. Form tablespoons-ful of dough into balls and place on an ungreased baking sheet, spacing about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 tsp preserves in each indentation. 5. Bake the cookies, one batch at a time, until the edges are lightly golden, 28-30 minutes. Immediately transfer to a wire rack to cool completely.