Skip to main content

Poppy Seed & Jam Thumbprint Cookies


October 1st is National Homemade Cookie Day!!  I haven't baked in a long time due to healthy eating and fear of eating what I would bake.  When I saw that today was National Homemade Cookie Day, I thought it would be the perfect time to pull out all my baking stuff and make some cookies.   I am visiting Megan tomorrow at her college (actually I am picking her up at the University of Hartford and we are driving to Providence, RI to see Josh Groban in concert (be still my heart), staying overnight in a hotel and driving her back to school.  This is the perfect opportunity to kill two birds with one stone.  I can honor this great National Day AND bring Megan some cookies.  As I have mentioned in other posts, I have an overabundance of jams and I like to find ways to incorporate them into baking.  Shortbread is one of my favorite types of cookie.  Just add some poppy seeds and yummy jam and you have yourself a great cookie.  How about you pull out all your baking stuff and make some homemade cookies!





1 cup confectioner's sugar
1 cup butter, softened
1 tsp vanilla
1 egg
2 cups all-purpose flour
2 Tbs poppy seed
1/2 tsp salt
1/2 cup jam/preserves

Heat oven to 300 degrees  In a large bowl, combine confectioner's sugar and butter.  Beat until light and fluffy.Add vanilla and egg; blend well.  Add flour, poppy seeds and salt; mix well.

Using a 1 1/4", small cookie scoop, scoop a level amount of dough. Release into your hand and roll into a ball.  Place on an ungreased cookie sheet.
                                        














Make a small well in the center of the cookie, making sure you don't go too far down to the bottom.  I tried using the handles of several different items found in my utensil drawer.  The problem I found is that the dough kept sticking.  So, I just used my very inexpensive thumb.  I pushed down and then pushed out towards the outer areas to make an even area.  Center it as best as you can.

Using a teaspoon, fill each cookie center with jam/preserves.


Bake for 20-25 minutes, until edges are slightly golden brown.  Immediately remove from the cookie sheet.





HAPPY NATIONAL HOMEMADE COOKIE DAY!!!

Comments

Popular posts from this blog

The Best Vanilla Cake Ever!

Full credit for the ultimate vanilla cake and vanilla frosting goes to Rosie from  Sweetapolita .  Not only were the directions really easy to follow, but I made two batches on two different days and they came out exactly the same AND perfect.  I have never made a cake this way before.  It was backwards from the way I've usually done it.  It almost seemed like making pastry for a minute.  The only thing I did different was add 1 Tbs. of vanilla bean paste and then 1 Tbs. of vanilla extract.

Crock Pot Spiced Nuts

Have you ever bought hot nuts from a street vendor in New York City?  It's the best!  My daughter, Megan, LOVES nuts, especially sugar-coated ones.  I found this recipe on Pinterest and I made a few changes here and there.  I won't say it's the fastest way to make these type of nuts, but it certainly is easy.  Make sure you are going to be home for several hours, though.

Bailey's Irish Cream Fudge

adapted from iVillage.com March 1995 This is an obvious choice for my second recipe since I just mentioned it in the last post.  I'm not kidding when I tell you that this is the best fudge you will ever eat.  It is my daughter, Ryan's favorite fudge ever.  The best part is it makes 5 lbs., definitely enough to go around.  I make this every Christmas.