Poppy Seed Thumbprints
Total TimePrep: 15 min. Bake: 10 min./batch + cooling
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 1 large egg, room temperature
- 1/2 cup canola oil
- 1 teaspoon grated lemon zest
- 1 teaspoon 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 zest 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 until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts1 cookie: 65 calories, 4g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 1, 2017
Needs more flavor and I also added 1/4 tsp lemon oil.
Jun 23, 2017
The lemon peel here with the poppy seeds topped with the raspberry jam makes these a winner.
Jan 31, 2014
I made these for my mom's annual cookie exchange, and they were a hit!
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.
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.
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!
Dec 15, 2011
I used all butter and homemade raspberry jam. They look lovely and taste great!
Dec 13, 2011
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!
Dec 11, 2011
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.
Dec 10, 2011
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.