• 10servings
  • 70minutes
  • 162calories

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Ingredients Jump to Instructions ↓

  1. 1 2/3 cup(s) whole-wheat pastry flour

  2. 1 cup(s) all-purpose flour

  3. 2 tablespoon(s) poppy seeds

  4. 1/2 teaspoon(s) salt

  5. 1/2 cup(s) unsalted butter , slightly softened

  6. 1/2 cup(s) canola oil

  7. 1 cup(s) confectioners' sugar

  8. 1 large egg

  9. 1 teaspoon(s) freshly grated lemon zest

  10. 1 teaspoon(s) vanilla extract

  11. 1/3 cup(s) cherry or other fruit preserves

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven; preheat to 300 degrees F.

  2. Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. Beat butter, oil and sugar 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.


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