Best Poppy Seed Thumbprints Recipes

LEMON POPPY SEED THUMBPRINTS

Steps:

• 1. In a large mixing bowl combine all ingredients except the marmalade/jam. Mix with hands until quite smooth and well mixed.
• 2. Make 1 1/4 inch balls of dough by hand and place on an ungreased cookie sheet. Make an indentation in the center of each ball with your thumb. Fill the indentation/well with about 1/3 tsp or so of marmalade or jam. Do this with a small spoon. Do not overfill.
• 3. Bake in a 350 degree oven for 14 - 15 minutes. For convection ovens, use 325 degrees for the same amount of time.
• 4. Remove from cookie sheet with a spatula to cool completely on a rack. Do not stack.
• 5. Store airtight between layers of waxed paper. Makes 28 absolutely luscious cookies.

POPPY SEED THUMBPRINTS

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

POPPY SEED THUMBPRINTS

Steps:

• for the curd: 1.heat lemon juice, butter, and zest in a saucepan over medium heat until butter melts. remove pan from heat and set aside. 2. stir sugar, constarch, and salt together in a bowl. add egg and yolk, whisking until smooth. gradually add warm juice mixture, whisking constantly; pour mixture back into saucepan. 3. cook over medium heat 5-8 minutes or until curd is thick, bubbly, and begins to turn bright yellow and opaque. stir often with a rubber spatula to prevent scorching--mixture will be thick. to cook starchiness out of the cornstarch and ensure that the curd will be thick enough to pipe, be sure to cook the curd until stiff. off heat, stir in vanilla. 4. transfer the curd to a bowl and press a piece of plastic wrap onto the surface to prevent a skin from forming. refrigerate until cold, up to 2 days ahead. for the cookie: 1. preheat oven to 350; line two baking sheets with parchment paper. 2. cream butter, powdered sugar, and vanilla in a bowl with mixer until light 3. add flour and poppy seeds, and blend just until incorporated 4. pack a tablespoon measure with dough and shape dough into a 1-inch ball, pressing and smoothing to eliminate cracks. arrange balls on prepared baking sheets 2 inches apart. making a 1/2 inch deep indentation in each cookie using a rounded handle of a wooden spoon. bake 14-16 minutes or until edges are lightly browned. let cookies cool on the pan for 5 minutes then transfer to a rack. to finish: 1. fill a piping bag fitted with a small star tip with the cooled curd. pipe a small amount of curd into each indentation in the cookies. 2. dust with powdered sugar