I have been blessed with a wonderful and creative friend Iris. She wrote a poem about these cookies.
Creative works of Iris can be also viewed on her flickr page eyewrisz
Whole Wheat Poppy Seed Thumbprints
1 2/3 cups whole-wheat pastry flour
1 cup corn flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup applesauce
I used 1/2 honey & 1/4 brown sugar
1 large egg
1 Tbl lemon zest
1 teaspoon vanilla extract
1/3 cup cherry or other fruit preserves
- 1. Position rack in center of oven; preheat to 300°F.
- 2. Whisk whole-wheat flour, corn flour, poppy seeds and salt in a large bowl. Beat butter, applesauce and sugar and honey in another large bowl with an electric mixer on high speed until creamy. Add egg, lemon zest and vanilla; beat to combine. Stir in the dry ingredients with a spoon until just combined.
- 3. Form tablespoonfuls of dough into balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 teaspoon preserves in each indentation.
- 4. Bake the cookies, one batch at a time, until the edges are lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool completely.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Tip: When working with whole wheat recipes, try to work fast and DON’T OVER MIX!
They are very tender, quite delicious if you ask me. I enjoyed snacking on these for several days.
If you are looking for a decent book about whole grain baking I recommend this one. I have tried quite a few recipes and they are healthier and delicious at the same time. What you should know about me is that I will not eat it if it doesn’t taste good. I think life is way too short to eat things we don’t enjoy eating.
I learned a lot from this book, mainly because it also gives you some ideas how you can improve other recipes that you like, that are not in the book.