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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 60 |
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My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon peel and poppy seeds help give this crisp cookie fantastic flavor. Ingredients:
1/2 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1/2 cup canola oil |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
2-2/3 cups king arthur unbleached all-purpose flour |
2 tablespoons poppy seeds |
1/2 teaspoon salt |
1/3 cup seedless raspberry preserves |
Directions:
1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg, oil, lemon peel and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture.
2. 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.
3. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. Yield: 5 dozen.
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