ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
- In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 9 g, TransFat 1/2 g
POPPY SEED-ALMOND COOKIES
I was looking for poppy seed recipes as part of my personal pantry challenge and found this one on the Cooking Light website. Looked yummy enough to share.
Provided by justcallmetoni
Categories Drop Cookies
Time 50m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
- Add corn syrup, extract, egg, and egg white; beat well.
- Combine flour, poppy seeds, and baking soda; stir.
- Add to creamed mixture, beating well.
- Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
- Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
- Remove from pans, and let cool completely on wire racks.
ALMOND TEA COOKIES
Make and share this Almond Tea Cookies recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a mixing bowl, cream sugar and butter.
- Beat in the oil, extract, baking soda, salt, flour, and nuts.
- Mix well and form into small balls (3/4-inch).
- Bake for 12-15 minutes on a greased cookie sheet.
- Roll in powdered sugar and cool on cake rack.
ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Allrecipes Member
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
- Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
- Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 15.4 g, Cholesterol 14.5 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 59.2 mg, Sugar 9.9 g
ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Allrecipes Member
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
- Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
- Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 15.4 g, Cholesterol 14.5 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 59.2 mg, Sugar 9.9 g
ALMOND POPPYSEED SHORTBREAD COOKIES
Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread. This recipe makes a small-ish batch (about 15 cookies), so be sure to double it if you're feeding a crowd.
Provided by Kare for Kitchen Treaty
Time 2h30m
Number Of Ingredients 14
Steps:
- With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.
- Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.
- Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.
- Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.
- Wrap the log tightly in the paper and twist the ends.
- Refrigerate until firm, about an hour.
- Preheat oven to 350 degrees.
- Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.
- Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.
- Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.
- Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
- Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.
- Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.
- Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.
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