Red Currant-Poppyseed Thumbprints
- 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.
From the Test Kitchen
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.