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
Position rack in center of oven; preheat to 300 degrees 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 Publisher. All rights reserved.
nutrition information per serving
162 calories; 7g total fat; 2g total saturated fat; 15mg cholesterol; 41mg sodium; 21g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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