Poppy Seed Thumbprints Recipe

Name: Poppy Seed Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0. 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.
2
Shape dough into 1-in. balls. Place 1 in. apart on ungreased
3
. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
4
Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
5
Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup confectioners' sugar, 1 large egg, room temperature, 1/2 cup canola oil, and more.

Yes, Poppy Seed Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poppy Seed Thumbprints

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