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1 2/3 cups whole-wheat pastry flour
1 cup all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 cup unsalted butter, slightly softened
1/2 cup canola oil
1 cup confectioners' sugar
1 large egg
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup cherry or other fruit preserves
Position rack in center of oven; preheat to 300 degrees F.
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.
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.
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.
Yield: 30 servings (Serving size: 30 cookies)
1 cup all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 cup unsalted butter, slightly softened
1/2 cup canola oil
1 cup confectioners' sugar
1 large egg
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup cherry or other fruit preserves
Position rack in center of oven; preheat to 300 degrees F.
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.
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.
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.
Yield: 30 servings (Serving size: 30 cookies)
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