Poppy Seed Thumbprints Recipe
Poppy Seed Thumbprints Recipe photo by Taste of Home

Poppy Seed Thumbprints Recipe

Publisher Photo
My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon peel and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, WI
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 60 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup seedless raspberry preserves

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.

Directions

  1. Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon peel and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  3. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. Yield: 5 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Originally published as Poppy Seed Thumbprints in Taste of Home Christmas Annual Annual 2009, p129

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.

Reviews for Poppy Seed Thumbprints

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 31, 2014

"I made these for my mom's annual cookie exchange, and they were a hit!"

MY REVIEW
Reviewed Dec. 1, 2013

"MaryRose- If you bake a cookie 3 minutes longer than the recipe calls, of course they are going to come out hard. It has nothing to do with the amount of flour. Cookies always harden after baking, so if you take them out soft and doughy in the middle, they will be chewy when they are cool."

MY REVIEW
Reviewed Jan. 2, 2012

"I have been making poppy seed cookies for54 years, this recipe is so delicious and easyto make. I didn't have canola oil so I used Mazola oil. I used my homemade pineapple-plum jam. I also used a smallicecream scoop and I was finished makingthem in no time. I even filled 4 cookies with Nutella also very good. Had to hidesome for myself before the grandkids andbig kids got at them. This will be on my listto make again."

MY REVIEW
Reviewed Dec. 31, 2011

"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!"

MY REVIEW
Reviewed Dec. 15, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT