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!!!
Labels:

Comments

Post a Comment

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.
8 comments
Read More

Candy Cane Valentine

If you're like me,  you might have a lot of candy canes left over from Christmas.  Or, you might wait until they are 90% off and pay next to nothing for a box.  I think I paid 20 cents for 44 candy canes.  I love being able to take one thing and use it for another.  All you need to make this heart is two candy canes and red ribbon.  I hot glued the top and bottom of the candy cane. Then I tied a ribbon and curled the ends and glued it to the front of the heart.  I took another piece of ribbon, made a loop and tied the bottom and glued it to the back.  That's it!  Cute! February 20, 2013 Here is my patriotic version.  Some friends of mine helped me make over 100 of these last night to hand out at the  Veteran's Breakfast that will be held March 2nd in Pepperell, MA.  My daughter, Megan and I organized a little variety show for the Veterans.  Megan and her sister, Ryan will be dancing along with a lot of their d...
4 comments
Read More

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.
7 comments
Read More