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Poppy Seed Thumbprints

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


  • 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


  • 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.
  • 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.
  • 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.

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Poppy Seed Thumbprints (continued)

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.