Frosted Poppy Seed Cookies Recipes

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POPPY SEED COOKIES II



Poppy Seed Cookies II image

I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.

Provided by J. Storm

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsalted butter, cubed
1 cup white sugar
2 egg yolks
2 tablespoons grated orange zest
½ teaspoon ground nutmeg
¼ teaspoon salt
2 ¼ cups cake flour
2 tablespoons poppy seeds

Steps:

  • Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  • Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  • Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 19.2 g, Cholesterol 37.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 26.4 mg, Sugar 8.5 g

POPPY SEED COOKIES III



Poppy Seed Cookies III image

Add these speckled treats to your holiday cookie trays. Easy to make ahead and freeze.

Provided by Amy Mox

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup shortening
¾ cup white sugar
1 egg
¼ cup poppy seeds
2 tablespoons plain yogurt
1 ½ teaspoons orange zest
2 ½ cups all-purpose flour
½ teaspoon baking powder

Steps:

  • In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 22.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 19 mg, Sugar 8.7 g

CRISP LEMON COOKIES



Crisp Lemon Cookies image

Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 10

1/4 cup fresh lemon juice
3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

Steps:

  • Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  • Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  • Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  • Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

POPPY SEED COOKIES



Poppy Seed Cookies image

From Penzeys Spices Christmas 2008 magazine. They say "These cookies are rich and buttery. The poppy seeds add a nice texture and flavor". I haven't made these but I want the recipe in my cookbook so I'm posting it. The picture shows the unbaked cookie "logs" and finished cookies edged in red and green colored sugar. The middle of the cookies looks richly dotted with poppy seeds. Prep time does not include a few hours chilling time.

Provided by Ann Marie F

Categories     Dessert

Time 17m

Yield 42-50 cookies

Number Of Ingredients 9

1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely ground almonds
1/2 cup poppy seed
1/4 teaspoon salt
colored crystal sugar, if desired (optional)

Steps:

  • Cream the butter
  • Add the sugar, egg, and vanilla and mix well
  • In a separate bowl mix together the flour, almonds, poppy seeds and salt.
  • Gradually add the to the butter mixture and beat well.
  • Divide the dough in half and roll into logs.
  • Roll the logs in colored sugar if desired.
  • Wrap in wax paper and chill for a few hours.
  • Preheat oven to 325.
  • Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.

ALMOND POPPY SEED BARS



Almond Poppy Seed Bars image

These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

3 eggs
2-1/4 cups sugar
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4-1/2 teaspoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
FROSTING:
1/3 cup butter, melted
3 cups confectioners' sugar
3 tablespoons milk

Steps:

  • In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-FILLED POPPY SEED COOKIES



Chocolate-Filled Poppy Seed Cookies image

While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, poppy seeds and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.

Nutrition Facts : Calories 102 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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