Poppy seed thumbprints from Great Cookies: Secrets to Sensational Sweets by Carole Walter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 07, 2020

    Delicious, tender shortbread-style cookies with a dab of jam in the middle. Recipe calls for raspberry jam or apricot jam - I used homemade apricot lekvar, but any jam, especially a slightly tart one, will work well. Rolling the dough smoothly/firmly when forming the dough balls helps prevent cracking later on. A 1/2-inch wide jam pocket worked best - my first batch had a slightly smaller pocket and weren't jammy enough. Cookies needed a longer baking time after filling with jam to lightly brown and lose their raw squidginess on the bottom - more like 10-15 minutes versus the 5 minutes specified in the recipe. Not sure why since everything was at room temperature... These might do better baking on a thinner/lighter single-layer cookie sheet than the thicker/heavier one I used.

  • PatriciaScarpin on April 29, 2014

    These cookies are delicious and look absolutely pretty!

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