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Poppy Seed Thumbprints Recipe

Poppy Seed Thumbprints Recipe photo by Taste of Home

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This crisp little cookie has the fantastic flavor of shortbread. A dollop of raspberry preserves on top makes them festive for the holidays.—Kelly Pember, Wheeler, Wisconsin

This recipe is:

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Diabetic Friendly

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Poppy Seed Thumbprints Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 60 Servings

15 10 25

Ingredients

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
1 teaspoon grated lemon peel
1/3 cup seedless raspberry preserves

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla.
Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
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.
Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 5 dozen.

Nutritional Facts 1 cookie equals 65 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 32 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Poppy Seed Thumbprints in Taste of Home Christmas Annual Annual 2009, p129

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Reviews for Poppy Seed Thumbprints

Poppy Seed Thumbprints

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Reviewed on Jan. 02, 2012 by 711baba

I have been making poppy seed cookies for

54 years, this recipe is so delicious and easy

to make. I didn't have canola oil so I used Mazola oil. I used my homemade pineapple-plum jam. I also used a small

icecream scoop and I was finished making

them in no time. I even filled 4 cookies with Nutella also very good. Had to hide

some for myself before the grandkids and

big kids got at them. This will be on my list

to make again.

Reviewed on Dec. 31, 2011 by lisakj

LOVED this recipe! So easy to make...very tasty.

I didn't have raspberry jam...so used rhubarb/strawberry jam instead. I didn't have enough jam for one pan of cookies so substitued mini chocolate chips instead of the jam. Delicious. This recipe is a keeper!

Reviewed on Dec. 15, 2011 by fizzball

I used all butter and homemade raspberry jam. They look lovely and taste great!

Reviewed on Dec. 13, 2011 by Emilyrf

Delicious! I used homemade strawberry rhubarb jam mixed with a little of homemade plum jelly and added 1/8 tsp of almond extract in place of the lemon peel because I didn't have any. They turned out great and I believe my boyfriend will love them too!

Reviewed on Dec. 11, 2011 by sstetzel

Mary-Rose I'm sorry you're disappointed. I can assure you that all published recipes are tested multiple times before they ever hit the pages of our magazines. In addition to that, if we notice a recipe getting multiple bad reviews here on the website we send it back to the Test Kitchen for another run through.

Reviewed on Dec. 10, 2011 by mary-rose55

I'm really surprised with the reviews. I made these today and was not happy at all. The 1/2 teaspoon salt was too much. You could taste it in the cookies. The cookies needed more like 15-20 minutes to bake. I took them out at 12 and they were raw. The jam spilled all over the cookie sheet and they were hard to remove. The flour was too much, and they came out hard. I am a seasoned baker; everything I bake comes out very well. But these cookies were a disappointment. In fact anything that I make from Taste of Home recipes don't turn out that well with me. Are these tested, and if they are, do you know what you are doing in your Taste of Home kitchen? I'm very disappointed with your recipes.

Reviewed on Dec. 10, 2011 by LenoraG

This recipe was very easy to make,I made them small so they would just pop in your mouth.Cot the cooking time to 10 min. I put my raspberry jam in a piping bag much easrier to put in the smaller cookies.They lokk great,I also add a lemon glaze swirl,again put it in a piping bag,them sprinkled it with a little gold dust.

Reviewed on Dec. 24, 2010 by cookinwithjulie

wonderful...i used raspberry and strawberry

Reviewed on Dec. 20, 2010 by stefanieherren

I dipped the bottoms in choclate and filled with raspberry preserves. Very good.

Reviewed on Dec. 19, 2010 by fritzoidone

I use melted chocolate in the center rather than the preserves. Love Chocolate and poppy seed together. Have dental floss ready for your guests, however. LOL