POPPY SEED THUMBPRINT COOKIES

POPPY SEED THUMBPRINT COOKIES image

Yield 30 cookies

Number Of Ingredients 11

Previous Next

1 2/3 cup whole wheat pastry flour
1 cup all-purpose flour
2 Tbsp poppy seeds
1/2 tsp salt
1 stick unsalted butter, slightly softened
1/2 cup canola oil
1 cup confectioners' sugar
1 large egg
1 tsp lemon zest, grated
1 tsp vanilla
1/3 cup orange marmalade, or other preserves

Steps:

1. Position rack in center of oven. Preheat ovean to 300. 2. Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. 3. With an electric mixer, beat butter, oil and sugar until creamy. Add in egg, lemon zest and vanilla, and beat to combine. Stir in the dry ingredients with a spoon until just combined. 4. Form tablespoons-ful of dough into balls and place on an ungreased baking sheet, spacing about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 tsp preserves in each indentation. 5. Bake the cookies, one batch at a time, until the edges are lightly golden, 28-30 minutes. Immediately transfer to a wire rack to cool completely.