Poppyseed Jam Thumbprint Cookies

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Poppy Seed Jam Thumbprint Cookies
by Dennis Weaver of The Prepared Pantry

If you are in the mood for a rich, buttery cookie, you’ll like these thumbprints. These rich little cookies are easy to make. Mix up the dough and add a dab of pastry filling or jam.

We love the crunch of the poppy seeds but if you prefer, you can omit them.

3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup poppy seeds
1 1/2 cups butter (3 sticks)
1 cup granulated sugar
1 large egg plus one large yolk
1 teaspoon vanilla extract
jams or fillings of your choice

Preheat the oven to 350 degrees.

Mix the flour, salt, baking powder, and poppy seeds together in a medium bowl.

Cream the butter and the sugar together. Add the eggs and vanilla. Beat until light and fluffy.

Add the dry ingredients and mix until combined. Do not over mix so as to develop the gluten in the flour.

Form round balls slightly smaller than golf balls. Place them on an ungreased baking sheet two inches apart. Use a 1/2-inch dowel or utensil handle to press a depression in the cookie tops. Put a teaspoon of jam or filling in each depression

Bake for eight to ten minutes or until the edges are just barely starting to brown. Remove the cookies from the oven, let cool for a minute or so on the sheet, and then remove the cookies to a wire rack to cool completely.

Baker’s notes: You may also press maraschino cherries into these cookies. Our favorite centers were made with Dawn® brand commercial fillings and had a nice intensity and made perfect cookies.