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Thumbprints: Poppy Seed Thumbprints




Source of Recipe


TOH


Recipe Introduction


This crisp little cookie has the fantastic flavor of shortbread. A dollop of raspberry preserves on top makes them festive for the holidays.


List of Ingredients




1/2 cup butter, softened
1 cup confectioners' sugar
1/2 cup canola oil
1 egg
1 teaspoon Spice Islands® pure vanilla extract
2-2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1/3 cup seedless raspberry preserves


Recipe



In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla.
Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel.


Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie.

Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.



Nutrition Facts: 1 cookie equals 65 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 32 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Poppy Seed Thumbprints in Taste of Home Christmas Annual Annual 2009, p129