Over the past couple of weeks I’ve been super-busy at work, and blogging has fallen by the wayside. But baking and crafting haven’t! This coming week, I plan to post a pattern I created for a basic, cozy cowl, knit in the round. In the meantime, please enjoy this simple, hearty cookie recipe, perfect for a chilly winter afternoon.
Poppy Seed Thumbprints
Adapted from A Sweet Spoonful
1/2 cup butter
1/4 cup honey
1 tsp vanilla extract
1/2 tsp salt
1-3/4 cups whole wheat flour
1/4 cup poppy seeds
1/4 cup jam
yield: 15-20 cookies
Preheat oven to 375˚. In a mixer or largeish bowl, mix together butter and honey. Add eggs, one at a time, then vanilla extract. Mix in salt, and add flour gradually, while mixing. Stir in poppy seeds until incorporated.
With clean hands, pinch a piece of dough your desired cookie size (I think mine was about 2 tbsp), and roll into a ball. Place on cookie sheet, and flatten slightly with the heel of your hand. With your thumb, create an indent in the top of the cookie. Repeat until with the rest of your dough.
Using a 1/4 tsp or 1/2 tsp measure (depending on the size of your cookies), scoop a bit of jam into the indent on top of each cookie.
Bake for 15-20 minutes. Cool on sheet for 5 minutes, and then on a cooling rack until sufficiently cool to put in your mouth, preferably without burning yourself. Enjoy!