I made these cookies for the cookie exchange in Jamestown, but I baked a test run a few days before I came home for Christmas break and these pictures are actually from the first time. These cookies have a texture similar to shortbread, which I happen to love, and are not overly sweet. I bought poppy seeds for some ham & swiss sandwiches that I made for my JC cookie exchange and had some left so when I saw this recipe I knew I had to try it. I used blueberry preserves the first time (because I had 7-8 different flavor of jams/jellies open in the fridge but not raspberry and didn’t want to go to the store) and raspberry the second time. They were good both times, but I liked the raspberry a little better. You could really use any flavor jam or jelly that you have. I think orange marmalade would be good too. The original recipe didn’t have icing but I thought a little powdered sugar drizzle was in order, but you could leave it off if you wanted (they are prettier without icing I thought).
I received lots of new food photography props (plates, bowls, napkins, etc) for Christmas and a new gorillapod for my camera! =) I do wish I had brought my light set home for break, but I was loaded down with presents…oh well. I’m making do. Enjoy!
Poppy Seed Thumbprint Cookies
for the cookies:
1/2 cup butter, softened
1 cup confectioners’ sugar
1/2 cup canola oil
1 egg
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons poppy seeds
zest of 1 lemon
1/3 cup seedless raspberry preserves
for the icing: Mix 1 cup powdered sugar, 1 tbsp lemon juice, and 1 tsp vanilla.
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the oil, egg and vanilla.
2. Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel. Chill in refrigerator for a couple hours.
3. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie.
4. Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Drizzle with icing. Yield: 4 1/2 dozen.
*adapted from Taste of Home
