Recipes and Cooking Red Currant-Poppyseed Thumbprints 3.6 (5) Add your rating & review Red currant jelly graces the center of these traditional cookies. This recipe using thumbprints is kid friendly. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Servings: 36 Ingredients 1 cup butter, softened ½ cup sugar 2 egg yolks 1 tablespoon orange liqueur or orange juice 2 ⅔ cup all-purpose flour 2 tablespoon poppy seeds 2 teaspoon finely shredded orange peel ½ teaspoon salt ⅓ - ½ cup red currant jelly, melted and cooled Directions Preheat oven to 350 degrees F. In a large bowl, combine butter and sugar. Beat with an electric mixer on medium speed until combined. Add egg yolks and liqueur. Beat until combined, scraping side of bowl occasionally. In a small bowl, combine flour, poppy seeds, orange peel, and salt. Gradually add the flour mixture to the butter mixture, beating on low speed just until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Bake in the preheated oven for 10 to 12 minutes or until edges are lightly browned. If an indentation puffs up during baking, re-press your thumb (or if cookies are too hot, use the bowl of a measuring teaspoon) into each puffed-up cookie. Transfer cookies to a wire rack; let cool. Fill the center of each cookie with about 1/2 teaspoon of the jelly. Makes about 36 cookies. To Store: Layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Rate it Print