Lime Poppy Seed Thumbprint Cookies

Morning Christmas lovelies!
We are back to some delectable gluten-free, Christmas gift cookie baking. These are the cookies I prefer over all others, basically, I swoon when all these next recipes are on a plate with tea. 
This recipe is a new one and places a smile on my face as I have a thing for limey yums yums. I know I have stated this before but I feel it's important to be obnoxious and repeat myself.
Also, nothing is better than a versatile base recipe that can be used in several ways, for different cookies, with great success!
It is imperative that real limes and beautiful poppyseeds be used in the making of this recipe! Do not be fooled by cheap imitations of lime flavourings. Only the real deal will do. 

You will need to refer back to the lime curd recipe, which I thoughtfully linked for you down below, because it sucks rooting around through posts and search engines for previous posts. 
I made these and packaged them in these adorable, tiny black gable boxes. 
People have gone bonkers at markets and holiday fairs for this cookie. The gable boxes added an elegant flair and grown-ups along with the youngins', really enjoyed how special the mini boxes made them feel.
                             Image result for mini black gable boxes   
You can purchase them here:

If you cannot find them where I got them, which was at my Dollar Max store, 5 for $1.25. I know you can find them in specialty stores, on Etsy & other specialty stores on-line. 
Without further ado, here is the yum-scrum recipe you have been waiting for. (Remember to double the recipe and share with those you love).


Difficulty: Medium to High 
Cost Range: Medium to High
Time: Prep-60 mins (includes chill time) Bake-20-25mins
Yields: 30-36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months (everyone eats them way before that)

Preheat Oven to 350° F
(I double this recipe because this is a great cookie that gets eaten up) 


2/3 Cup Butter, unsalted and softened
1/3 Cup Sugar
1/4 tsp Sea salt
2 Egg yolks
1 tsp Real Vanilla extract
1  Cups #1 G.F Flour mix (mix recipe follows after this recipe)
1/2 Cup Brown rice flour
1/2 tsp xanthan gum
11/2 Tbsp Poppy Seeds
2 Cup Pucker Punch Lime Curd (You will need to get the recipe from the recipe that I put the link for down below & make it the day before.) 

-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter for about 1 minute.

-Add sugar and salt, beat for about 2 minutes until light and fluffy.

-Add yolks & beat. 

-And add the vanilla, beat for 1 minute until well combined.

-Gradually add flour mixture on a low setting so flour does not go flying everywhere, beat until well mixed.

-Add poppy seeds, and mix.

-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)

-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.

-Make sure the cookies are 2 inches apart, gently, use your thumb to press down the center of each dough ball-not too deep, you are making a well not digging a hole to the center of the earth! Gentle.
Adjust with your finger if needed.

-Add in about 1/2 tsp of lime curd filling to each cookie well, (take a selfie with your magnificent dough triumph and post wherever you like) and bake in preheated oven for 20-25 minutes. I bake for 15 minutes and turn the tray around then add the last 5-10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.

-The cookies should be very pale, a light brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.

Bonne Appetit & Share a taste tester with the one you love!




(Makes 3 Cups)

2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe) 
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)


-In a bowl, very carefully measure and blend all ingredients together.

So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked. If you want to keep your cookies more stable, switch 1/2 the white flour with 1/2 brown flour. This will help.
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