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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Poppy Seed Thumbprints Recipe

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This recipe for Poppy Seed Thumbprints is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 cup canola oil
1 egg
1 teaspoon 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
Directions:
Directions:
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.

 

 

 

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