In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie.
Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield- 5 dozen.
Originally Submitted
12/21/2010
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