Cherry poppy seed jam prints is exquisite treats are perfect for those who demand carrot cake. Supplement your party dessert platter with them and spare the mess of a cake.

Ingredients

2 cups all-purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup vegan butter substitute,

slightly softened but not at

room temperature

1 cup powdered sugar

1 tablespoon soymilk

1 teaspoon vanilla extract

1 teaspoon almond extract

½ cup dried cherries, finely

chopped

½ cup berry preserves of

choice

Method 

Combine the flour, poppy seeds, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute and sugar and beat with an electric mixer until light and fluffy.

Beat in the soymilk and extracts. Add the flour mixture and stir to combine. Stir in the dried cherries. Chill the dough for at least 1 hour in the refrigerator so it will be easier to work with.

Preheat the oven to 300 degrees F. Form the doug h into 1- to 2-inch balls and arrange them on 3 dry baking sheets about 2 inches apart. With your thumb, make an indentation in the center of each cookie and round off the edges. Using a tiny spoon, fill each indentation with about ½ teaspoon of preserves.

Bake for about 10 minutes, or until the edges begin to brown. Transfer immediately to racks and let cool. Store in a sealed container.