Ingredients

• 1 2/3 cups whole-wheat pastry flour
• 1 cup all-purpose flour
• 2 tablespoon poppy seeds
• 1/2 teaspoon salt
• 1/2 cup (1 sti 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

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Cooking Directions

Step 1

Position rack in center of oven; preheat to 300°F.

Step 2

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.

Step 3

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.

Step 4

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.