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

Gallery

Recipe Summary

total:
1 hr 10 mins
Servings:
30
Servings:
30
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 2.5g 5% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 6.1g; fat 7.5g 12% DV; saturated fat 2.3g 12% DV; cholesterol 14.3mg 5% DV; vitamin a iu 103.7IU 2% DV; vitamin c 0.1mg; folate 1.4mcg; calcium 10.1mg 1% DV; iron 0.2mg 1% DV; magnesium 2.3mg 1% DV; potassium 12.3mg; sodium 41.8mg 2% DV; thiaminmg 2% DV.