Saturday, April 20, 2013

Poppy seed thumbprints

Poppy seed thumbprints

I'm a visual person so I am naturally draw to cookbooks and magazines with beautiful photos - that is why I got hooked on Donna Hay Magazine, for instance; however, from time to time I try to use the cookbooks with the less gorgeous visual content because I know that I might be missing on some great recipes. Carole Walter's book on cookies might not have the most beautiful photos around but the woman is a fabulous baker: everything I have made from it turned out delicious and the instructions are clear and precise. These thumbprints were a doddle to make and were a hit with the hubby's coworkers.

Poppy seed thumbprints
from the great Great Cookies: Secrets to Sensational Sweets

2 cups (280g) all-purpose flour
1/8 teaspoon salt
¼ cup poppy seeds
1 cup (226g/2 sticks) unsalted butter, slightly firm
½ cup (100g) granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
raspberry preserves, or use the flavor you like the most

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Mix together the flour, salt and poppy seeds in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Pour in the sugar and mix just until incorporated. Add the egg yolks and vanilla, mixing only until blended. Using a rubber spatula, stir in the dry ingredients in two additions, mixing just to combine after each addition. Do not overmix or this dough will become oily.
Roll 1 leveled tablespoon of dough into balls place 5cm (2in) apart on a lined cookie sheet. Using a wooden spoon with a rounded handle no wider than 1cm (½in), make a deep indentation with the tip of the handle in the center of each cookie. Place the cookies in the oven. After 10 minutes, remove the cookies from the oven and re-press each indentation. Then fill the centers with preserves. Point the tip of the spoon down into the indentation and slide the preserves off with your fingertip. Do not overfill these or the preserves will run over. Return the cookies to the oven, rotating the pans top to bottom and front to back. Bake for 5-7 minutes longer until the cookies are golden brown around the edges. Using a spatula, loosen the cookies from the pans and cool on a wire rack.

Makes about 45 cookies

4 comments:

Laura (Tutti Dolci) said...

These are so pretty, Patricia! I love thumbprints but this may be the first time I've seen them with poppy seeds. Beautifully done!

Fern @ To Food With Love said...

Poppy seeds are a great idea. Love these, and the jam looks so inviting. Bookmarking this! Can't wait to make them.

Laura@bakinginpyjamas said...

This is a great recipe, I used the same recipe very recently on my own blog, but tweaked it here and there.

foodieportal said...

I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies.

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