Poppy Seed Thumbprints
These cookies, with bright red centers, are bound to shine on your cookie tray.
35 min.prep time
1/2 cup sugar
1 tablespoon orange liqueur or orange juice
2 teaspoons freshly grated orange zest
2 1/2 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon salt
1 cup red currant jelly, melted*
Heat oven to 350°F. Combine butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolks, orange liqueur and orange zest; continue beating, scraping bowl occasionally, until well mixed. Add flour, poppy seed and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of spoon. Bake 9-11 minutes or until bottom edges are lightly browned. (If indentation puffs up during baking, press it down again.) Remove to cooling rack; cool completely.
Spoon about 1/2 teaspoon jelly into center of each cookie.
*Substitute your favorite jelly or preserves.
- For extra sparkle, roll balls of dough in sugar before making indentation in center.
- To melt jelly, place in small bowl. Microwave 30-45 seconds or until jelly is melted. Stir well.