Poppy Seed Thumbprints

I was paging through a cookie cookbook, looking for my next cookie for the blog and these poppy seed thumbprints caught my eye. They're colorful, fairly easy to make and are sure to drive away those winter blues.

I made a quick trip to the store to buy (what else) poppy seeds! The dough came together quickly, as I mixed the butter, sugar, eggs, and vanilla in quick succession. The flour and poppy seeds are added to the dough in two equal parts, and mixed until just combined. In fact, too much mixing will make the dough oily as poppy seeds are high in fat.

The most difficult part of the whole process is to ensure that the thumbprints stay intact during the baking process. You'll need a bit of patience to achieve good thumbprints. After the initial baking, remove the pan from the oven and reshape the cookies that have spread by pressing the edges of the cookie gently with the back of a spoon while they are still hot. Then gently re-press the thumbprints before adding the jam. This process worked well.

One final word of warning about these cookies. Don't eat too many or you'll end up failing a drug test just like in the Seinfeld episode where Elaine tests positive for opium after she eats too many poppy seeds.

Poppy Seed Thumbprint Cookies (adapted from Carole Walter's Great Cookies cookbook)

2 cups all-purpose flour
1/4 t salt
1/4 cup poppy seeds
2 sticks unsalted butter, slightly softened
1/2 cup sugar
2 large egg yolks
1 t vanilla
Raspberry and/or apricot jam

Heat oven to 350 degrees.

Whisk together flour and salt in a bowl. Whisk in poppy seeds and set aside.


Flour with poppy seeds
In the bowl of an electric mixer, mix butter on medium-low speed until smooth. Add sugar and mix until just combined. Add egg yolks and vanilla and mix until just blended, being careful not to over mix. Stir in dry ingredients in two additions, mixing until each is just combined. Dough will become oily if mixed too much.

Roll dough into balls about 1 1/4 inches each and place 2 inches apart on ungreased baking sheet. Use a wooden spoon handle, make a deep indentation into each cookie. Roll handle to widen the indentation slightly.


Roll tip of wooden spoon gently to make thumbprints.
Bake for 10 minutes, remove cookies and re-press each indentation. Gently reshape cookie if necessary with the back of a spoon. Fill centers with preserves being careful not to overfill.

Bake again for 4 to 5 minutes longer, or until cookies are golden brown. Let cool for 2 to 3 minutes and then transfer to wire rack and cool completely.

Cookies will keep for up to 2 weeks in an airtight container layered between wax paper.

Cookie Press Review:

I wasn't too sure about these cookies at first but they grew on me. My tasters absolutely loved them. I couldn't get any of my tasters to say anything remotely negative about the cookies even after dropping a few hints. The poppy seeds add a surprising crunch to the cookie and a nice flavor as well. The dollop of jam adds a perfect touch both in looks and in taste.

Cookie press rating: 4 (out of five)