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Poppy Seed Thumbprints

My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup seedless raspberry preserves

Directions

  • 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.

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