Poppy Seed Thumbprint Cookies Recipes

POPPY SEED THUMBPRINTS

Steps:

• 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.

POPPY SEED THUMBPRINT COOKIES

Steps:

• Cream butter.
• Add sugar and egg and beat until light.
• Add milk through mace and mix well.
• Shape in 1-inch balls, then flatten to ¼-inch thickness.
• Make a thumbprint in center of each.
• Sprinkle center with poppy seeds.
• Bake at 400F 6-8 minutes.

POPPY SEED THUMBPRINT COOKIES

Steps:

• 1. Position rack in center of oven. Preheat ovean to 300. 2. Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. 3. With an electric mixer, beat butter, oil and sugar until creamy. Add in egg, lemon zest and vanilla, and beat to combine. Stir in the dry ingredients with a spoon until just combined. 4. Form tablespoons-ful of dough into balls and place on an ungreased baking sheet, spacing about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 tsp preserves in each indentation. 5. Bake the cookies, one batch at a time, until the edges are lightly golden, 28-30 minutes. Immediately transfer to a wire rack to cool completely.

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
• Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
• In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
• Add the poppy seeds and beat for 1 minute to distribute evenly.
• Add the egg and beat for 1-2 minutes, until well incorporated.
• Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
• Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
• Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
• Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
• To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
• Enjoy!