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.
About 30 cookies
Active Time: 20 minutes |
Total Time: 1 hour 10 minutes
1 2/3 cups whole-wheat pastry flour
1 cup all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup canola oil
1 cup confectioners' sugar
1 large egg
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup cherry or other fruit preserves
Position rack in center of oven; preheat to 300°F.
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.
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.
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.
Per cookie :
7 g Fat;
2 g Sat;
2 g Mono;
15 mg Cholesterol;
21 g Carbohydrates;
2 g Protein;
2 g Fiber;
41 mg Sodium;
7 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1.5 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.