Poppy Seed Thumbprints

  • 30 mins total
  • 15 mins prep
  • 15 mins cook
  • serves 24 servings
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We all have one or two recipes of thumbprints cookies. I really like these one with the poppy seed. Soft and tender with the right amount of sugar.

Love with each bite.  I made them smaller than most recipes because I enjoying nibbling on them.  I do love the crunchiness of the poppy seed, but of course you can omit it if you wish. Use any type of preserve as you wish, or split between two different one.

Giangi's Kitchen Signature

 

Nutrition Facts
Poppy Seed Thumbprints
Amount Per Serving
Calories 133 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 31mg1%
Potassium 25mg1%
Carbohydrates 12g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 255IU5%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Poppy Seed Thumbprints

  • 30 mins total
  • 15 mins prep
  • 15 mins cook
  • serves 24 servings

Ingredients

Original recipe yields 24 servings

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  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup poppy seeds
  • 1 cup unsalted butter, slightly firm
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • raspberry preserve

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl sift together the flour and the salt. Whisk in the poppy seeds and set aside.

  3. In a large bowl of an electric mixer fitted with the paddle attachment, mix the butter until smooth. Pour in the sugar and mix until well incorporated. Add the egg yolks and vanilla. Mix well. 

  4. With the electric mixer speed at low, add the dry ingredients until well combined together. Do not overmix.

  5. Roll the dough into small balls and place them 2 inches apart on a parchment line cookie sheet. Using a wooden spoon with a rounded handle no wider than ½ inch, make a deep indentation with the tip of the handle in the center of the cookie.

  6. Place the cookies in the oven and bake for 10 minutes. Remove from the oven and re-press each indentation if needed it. Then fill the center with the raspberry preserve using a small spoon. Do not over fill it as it will run over.
  7. Return the cookies to the oven and bake for another 5 minutes or until the cookies are golden brown around the edges. Cool on a wire rack. 

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