Poppy Seed Thumbprints
Tender lemon-poppy seed thumbprint cookies filled with raspberry preserves.
Nutrition
65
Calories
1g
Protein
7g
Carbs
4g
Fat
Ingredients
| 1/2 cup | 120 ml | butter, softened |
| 1 cup | 240 ml | confectioners' sugar |
| 1 | large egg, room temperature | |
| 1/2 cup | 120 ml | canola oil |
| 1 teaspoon | 5 ml | grated lemon zest |
| 1 teaspoon | 5 ml | vanilla extract |
| 2-2/3 cups | 480–160 ml | all-purpose flour |
| 2 tablespoons | 30 ml | poppy seeds |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/3 cup | 80 ml | seedless raspberry preserves |
Instructions
- 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 Facts — 1 cookie: 65 calories, 4g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.