Poppy Seed Thumbprints
User Reviews
5
Poppy Seed Thumbprints
Description
These cookies combine all-purpose flour and poppy seeds in a buttery dough enriched with egg yolks and vanilla. After mixing, the dough is shaped into small balls and indented to hold raspberry preserve. They bake in two stages to ensure the jam melts just enough without spilling. The result is a cookie with a golden base, textured surface from the poppy seeds, and a bright raspberry center. The recipe supplies detailed instructions on maintaining the indentation and baking times to achieve the right consistency.
Once baked and cooled, these cookies are best stored layered with parchment paper in an airtight container at room temperature or refrigerated. The dough can be prepared ahead and refrigerated. They freeze well for up to three months, preserving their flavor and texture. These cookies make a colorful addition to a cookie tray or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup poppy seeds
- 1 cup butter lightly softened, unsalted
- ½ cup sugar
- 2 egg large yolks
- 1 teaspoon vanilla extract pure
- raspberry preserve
Instructions
- Preheat oven to 350F.
- In a large bowl sift together the flour and the salt. Whisk in the poppy seeds and set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, mix the butter until smooth. Pour in the sugar and mix until well incorporated. Add the egg yolks and vanilla. Mix well.
- With the electric mixer speed at low, add the dry ingredients until well combined together. Do not overmix.
- Roll the dough into small balls and place them 2 inches apart on a parchment line cookie sheet. Using a wooden spoon with a rounded handle no wider than ½ inch, make a deep indentation with the tip of the handle in the center of the cookie.
- Place the cookies in the oven and bake for 10 minutes. Remove from the oven and re-press each indentation if needed it. Then fill the center with the raspberry preserve using a small spoon. Do not overfill it as it will run over.
- Return the cookies to the oven and bake for another 5 minutes or until the cookies are golden brown around the edges. Cool on a wire rack.
Notes
- After cooling, store cookies in an airtight jar with parchment layers to keep them fresh up to one week.
- The dough can be made up to 24 hours ahead and refrigerated before baking.
- You may refrigerate baked cookies similarly for up to one week, wrapped individually or stored airtight.
- Freeze cookies up to three months for longer storage without losing quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 31mg | 1% |
| Potassium | 25mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 255IU | 5% |
| Calcium | 21mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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