Bring on the butter! I just can’t help myself from heating up the oven and whipping up another batch of cookies. I’m actually really looking forward to January 2nd when the holidays are over and I can hopefully get my compulsion to bake under control. I keep telling myself that we don’t need any more cookies and before I know it I’ve got butter coming to room temp on the counter and there are baking sheets lined with parchment lurking nearby.
I have a thing for poppyseeds and so when I saw this recipe in a cookbook I had forgotten about I knew I had to try them. The poppyseed cookie of my dreams is made by my good friend B. (former owner of the best bakery San Diego has ever seen), but in absence of a stash of his delectable cookies, these thumbprints will have to do.
Poppyseed Thumbprints (from Great Cookies by Carole Walter)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup poppy seeds
1 cup (2 sticks) unsalted butter, slightly firm
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Mix together the flour, salt and poppy seeds in a large bowl.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Pour in the sugar and mix just until incorporated. Add the egg yolks and vanilla, mixing only until blended. Using a wooden spoon, stir in the dry ingredients in two additions, mixing just to combine after each addition. Do not overmix or this dough will become oily.
Roll the dough into balls about the size of a large walnut and place 2 inches apart on a lined cookie sheet. Using a wooden spoon with a rounded handle no wider than 1/2″, make a deep indentation with the tip of the handle in the center of each cookie.
Place the cookies in the oven. After 10 minutes, remove the cookies from the oven and re-press each indentation. Then fill the centers with preserves. Point the tip of the spoon down into the indentation and slide the preserves off with your fingertip. Do not overfill these or the preserves will run run over.
Return the cookies to the oven, rotating the pans top to bottom and front to back. Bake for 4 to 5 minutes longer until the cookies are golden brown around the edges. Using a spatula, loosen the cookies from the pans and cool on a wire rack. Yield: about 40 cookies