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Food Poppy Seed Thumbprints Cookies

05:20  26 november  2022
05:20  26 november  2022 Source:   giangiskitchen.com

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An all-year-round cookie that gets all the attention during the holiday season. May it be because of the colorful display of the jam against the sparks of poppy seeds.

Or may it be the small bite-size, I have made those little delights every Holiday season as far back as I can remember. One thing is for sure. They are highly addictive.

Poppy Seed Thumbprints Cookies © Giangi's Kitchen - Giangi Townsend Poppy Seed Thumbprints Cookies

The best part is they take no time to make a fresh batch.

Excellent for afternoon tea or morning coffee.

How about with a cup of hot chocolate for the little one? A pretty table is set up, and suddenly, you are transported to a fun afternoon.

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Here are a few helpful tips for the ingredients needed

Poppy seeds: thanks to the oil content, poppy seeds can go rancid. Taste yours before making this recipe. You are ready to go if they have retained their nutty flavor. Toss them if you detect bitterness or an off flavor. My rule of thumb is to buy small quantities at the time if you know you are not going to use them often in your cooking.

All-purpose flour: do sift the flour before using it. This will help eliminate any clumps from forming.

Salt: fine sea salt is the best for baking. It melts and gives such a wonderful flavor.

Unsalted butter: make sure you are using sweet or unsalted butter. They will taste so much better.

Sugar: regular sugar or confectioner’s sugar, which is finer.

Eggs: Always use large eggs and have them at room temperature before starting to use them.

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Vanilla extract: Use a good quality extract. The flavor is unquestionably better.

Raspberry preserve: I have a soft spot in my baking for the raspberry preserve. Of course, you can choose your favorite instead.

Poppy Seed Thumbprints Cookies © Giangi's Kitchen - Giangi Townsend Poppy Seed Thumbprints Cookies

Equipment you will need

Large mixing bowl

KitchenAid stand-alone mixer

Parchment paper

Wooden spoon

Cookie sheets

Small ice cream scooper

Baking tips and step by step to make those beautiful poppy seed thumbprints cookies:

This recipe makes a lot of cookies. You must bake in 2 to 3 batches unless you have a double oven. If you need just a tiny amount, you can shape the remaining cookie dough into logs, wrap them well, and store them in the freezer for up to a month.

This way, you can enjoy them when the craving strikes.

  • In a large bowl, sift the flour and salt. Whisk in the poppy seeds. Set aside.
  • Ensure the butter is at room temperature to work better with the sugar.
  • Start by working the butter until smooth, and slowly add the sugar. Beat at medium speed in your mixer until the sugar is well incorporated with the butter.
  • Add one egg at a time and then the vanilla extract.
  • In between adding, stop your mixer and, with a spatula, lower any ingredients that have risen on the side.
  • Add the dry ingredients slowly and mix at low speed. Do not overmix.
  • To have even baked poppy seed thumbprints, ensure all the small dough balls are the same size. A small ice cream scooper will work wonderfully here.
  • The end of a wooden spoon will give you the perfect indentation. I tried the back of the spoon, and that was a disaster.
  • Before adding the preserve to your half-baked cookies, re-press each indentation if needed. Then fill with the preserve and do not overfill. The preserve will rise as it bakes, and it might overflow.
  • I love raspberry preserve. However, do use whichever preserve you have on hand. They are delicious with peach and apricots preserved and make a pretty color presentation with the dark raspberry.
  • When one batch comes out of the oven, please wait until the cookie sheet is cooled off and add the next batch of cookies. This step will prevent your butter from melting and the cookies from spreading.
  • Using parchment paper is convenient in case of jam spillage and burning of the cookie.

Visit Giangiskitchen.com for the complete printable recipe with amounts for each ingredient and tips for my Poppy Seed Thumbprints Cookies.

Poppy Seed Thumbprints Cookies © Giangi's Kitchen - Giangi Townsend Poppy Seed Thumbprints Cookies

Ingredients needed to make this Poppy Seeds Thumbpribnts Cookies

  • all-purpose flour
  • salt
  • poppy seeds
  • unsalted butter
  • sugar
  • large eggs
  • pure vanilla extract
  • raspberry preserve

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, sift together the flour and the salt. Whisk in the poppy seeds and set aside.
  3. In a large bowl of an electric mixer fitted with a paddle attachment, mix the butter until smooth. Pour in the sugar and mix until well incorporated. Add the egg yolks and vanilla. Mix well.
  4. With the electric mixer speed at low, add the dry ingredients until well combined. Do not overmix.
  5. Roll the dough into small balls and place them 2 inches apart on a parchment line cookie sheet. Using a wooden spoon with a rounded handle no wider than ½ inch, make a deep indentation with the tip of the handle in the center of the cookie.
  6. Place the cookies in the oven and bake for 10 minutes. Remove from the oven and re-press each indentation if needed it. Then fill the center with the raspberry preserve using a small spoon. Do not overfill it as it will run over.
  7. Return the cookies to the oven and bake for another 5 minutes or until the cookies are golden brown around the edges. Cool on a wire rack.

Personal Note

Storage instructions

Let them become cooled entirely off before storing.

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Those poppy seed thumbprint cookies may be stored in an airtight glass container at room temperature for up to a week.

When layering your container, use parchment paper in between cookies so the jam will not stick.

If you enjoy these poppy seed thumbprint cookies, look at some of my other recipes!

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Oatmeal Forest Berries Thumbprints Cookies

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Do you like this recipe?

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