Poppy-Seed Thumbprints


2-1/4 cups all-purpose flour
1/4 cup poppy seeds
2/3 cup sugar
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 large egg
1/4 teaspoon lemon extract
1/2 cup strawberry preserves


Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line baking sheets with baking parchment. Place flour, poppy seeds, sugar, and salt into a food processor, and process just to blend ingredients. Add the butter in pieces, processing with on/off bursts until mixture has the consistency of cornmeal. In a small bowl, whisk the egg and lemon extract. With the processor motor running, pour egg mixture down the feed tube, and process just until ingredients form a ball.

Measuring 1 level teaspoonful at a time, shape dough into balls and set ½ inch apart onto the baking sheets. Gently make an indentation in the center of each ball, pressing your thumb down almost to the bottom without breaking through the dough. Bake for 10 minutes, or until the cookies are ivory-colored on top and pale golden on the bottom. Transfer cookies to a wire rack to cool. Place ¼ teaspoonful of strawberry preserves into each indentation.


About 6 dozen.

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Made these and we love them.

Made these and we love them. Used apple mint jelly for some and strawberry jelly for the others. Don't have a food processer, so made it with the mixer. Also didn't have parchment paper-so the cookie sheet was just fine. Made them bite size and so I used the end of wooden spoon handle for the indent. Will be making these again at the request of family and friends who want more. Soo Good! Love it when I can find a good recipe that everyone enjoys. :)