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.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 300F.

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  • 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.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

165 calories; 7.5 g total fat; 2.3 g saturated fat; 14 mg cholesterol; 42 mg sodium. 12 mg potassium; 21.7 g carbohydrates; 1.8 g fiber; 6 g sugar; 2.5 g protein; 104 IU vitamin a iu; 1 mcg folate; 10 mg calcium; 2 mg magnesium;