Poppyseed Thumbprint Cookies
Yield
1 servingsPrep
15 minCook
12 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
unsalted, at room temperature |
|
| ¼ | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
poppy seed
|
|
| 2 | teaspoons |
orange zest
finely grated |
|
| ¼ | cup |
currant jelly
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
unsalted, at room temperature |
|
| 59 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 315 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
poppy seed
|
|
| 1E+1 | ml |
orange zest
finely grated |
|
| 59 | ml |
currant jelly
|
*
|
Directions
In a mixer, cream together the butter and sugar until light and fluffy.
Beat in the egg yolk and Grand Marnier.
Gradually add the flour and salt, beating until thoroughly mixed.
Beat in the poppy seeds and orange peel just to blend.
Break off pieces of the dough and form into 1-inch balls.
Place on ungreased baking sheets and make a thumb print in the center of each cookie.
Spoon about ¼ teaspoon of the jelly in the centers.
Bake in a preheated 350℉ (180℃) F oven 12 minutes.
Cool 5 minutes before transferring the cookies to wire racks.
