Poppyseed Thumbprint Cookies

These aren’t your standard thumbprint cookies. Poppy seeds give the butter dough a gentle crunch, Grand Marnier and orange zest bring a citrusy warmth, and currant jelly fills each indent with a jewel-toned sweet-tart center.

The dough is yolk-only, no whole eggs, which makes the cookies rich and tender like a shortbread. Cream the butter and sugar until genuinely light and fluffy before adding the yolk. That aeration is what keeps the cookies from turning dense.

Use just a scant quarter teaspoon of jelly per cookie. Too much and it bubbles over the edges during baking, making a sticky mess on the sheet. Press your thumb firmly to create a deep enough well that holds the filling in place.

Chef Tips

• Chill the dough for 15 minutes if it feels too soft to roll into balls. Warm dough spreads too much.
• Don’t skip the 5-minute cool-down on the baking sheet. These cookies are fragile straight from the oven and will crack if you move them too soon.
• Use room temperature butter, truly soft. Cold butter won’t cream properly and you’ll get flat, dense cookies.

Variations

• Swap currant jelly for raspberry jam or apricot preserves for a different color and flavor.
• Replace Grand Marnier with almond extract and use slivered almonds instead of poppy seeds.
• Drizzle cooled cookies with a thin orange glaze made from powdered sugar and fresh orange juice.