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Poppy Seed Thumbprints

Poppy Seed Thumbprints
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
60 ServingsPrep: 15 min. Bake: 10 min./batch + cooling

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.
Nutrition Facts: 1 cookie equals 65 calories,
© Taste of Home 2013

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Poppy Seed Thumbprints (continued)

Nutrition Facts: 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.
© Taste of Home 2013