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Poppy Seed Thumbprints

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  about 30 cookies
Poppy seeds give the cookies extra flair with very little effort. Though you can use any jam, cherry is particularly divine.

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
1 2/3 cups  whole-wheat pastry flour
1 cup  all-purpose flour
2 tablespoons  poppy seeds
1/2 teaspoon  salt
1/2 cup (1 stick)  unsalted butter, slightly softened
1/2 cup  canola oil
1 cup  confectioners' sugar
1   large egg
1 teaspoon  freshly grated lemon zest
1 teaspoon  vanilla extract
1/3 cup  cherry or other fruit preserves
Poppy Seed Thumbprints Recipe at
Position rack in center of oven; preheat to 300°F.

Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer on high speed until creamy. Add egg, lemon zest and vanilla; beat to combine. Stir in the dry ingredients with a spoon until just combined.

Form tablespoonfuls of dough into balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 teaspoon preserves in each indentation.

Bake the cookies, one batch at a time, until the edges are lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool completely.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   about 30 cookies
Calories: 162
Fat. Total: 7g
Protein: 2g
Carbohydrates, Total: 21g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 15mg
Sodium: 41mg
% Cal. from Fat: 39%
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