Generous Kitchen

Thursday, July 14, 2011

Here We Are!

I know it's silly to think that the 
12 of you who
previously read our blog are still checking 
to see if we've posted anything new,
I'm riding on hope.

So, here you go, my faithful blog readers!

Cherry Poppy Seed Cookies

Preheat your oven to 300 degrees

Cream together until fluffy:
1 cup butter
1 cup confectioners' sugar

Beat in:
1 egg
1 teaspoon vanilla

Mix in:
2 cups flour
1/2 teaspoon salt
2 tablespoons poppy seeds

Roll a teaspoon full of dough into balls
and place onto cookie sheet.
(I always use parchment paper or silpat liner)

Make a little indention in the
middle of each cookie.
(If the dough is too sticky, just wet your "indenting finger" a bit)

Fill each little hole with about 1/2 teaspoon of 
Cherry Preserve
(or any other flavor preserve you may have on hand)

Bake for 20 - 25 minutes until
edges begin to brown.
Sprinkle with a bit of powdered sugar
when they come out of the oven.
(just for looks!...o.k. it tastes pretty good, too!)

So pretty AND tasty!
As a side note, I actually LOVED the Poppy Seed Cookie
and could have loved it even without the Cherry Preserve.
So, if you don't love "thumbprint-like" cookies,
or just don't have any suitable Preserves laying around,
feel free to make these without it.
They would be delightful with a cup of coffee or tea!

Don't forget to share.

you are loved

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