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  • 5 Ratings

Red currant jelly graces the center of these traditional cookies. This recipe using thumbprints is kid friendly.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.