Poppy Seed Thumbprints

Poppy Seed Thumbprints

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From the EatingWell Kitchen

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.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 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

Preparation

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  • Ready In

  1. Position rack in center of oven; preheat to 300F.
  2. 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.
  3. 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.
  4. 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.
  • 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 information

  • Serving size: 1 cookie
  • Per serving: 165 calories; 8 g fat(2 g sat); 2 g fiber; 22 g carbohydrates; 2 g protein; 1 mcg folate; 14 mg cholesterol; 6 g sugars; 104 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 42 mg sodium; 12 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1.5 other carbohydrate, 1 fat

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