Poppy Seed Cookies I Recipes

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LEMON-POPPY SEED COOKIES



Lemon-Poppy Seed Cookies image

Craving cookies? With a box of muffin mix, they're minutes away!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 3

1 box Betty Crocker™ lemon-poppy seed muffin mix
1/2 cup butter or margarine, softened
2 eggs

Steps:

  • Heat oven to 375°F. In medium bowl, stir Muffin Mix, butter and eggs until blended.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 14 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over cookies.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 0 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

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

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.

LEMON-POPPY SEED COOKIES



Lemon-Poppy Seed Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 to 3 tablespoons fresh lemon juice
1 1/2 cups confectioners' sugar
Nonpareils, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
  • Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

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.

AGUONU SAUSAINIUKAI: LITHUANIAN POPPY SEED COOKIES



Aguonu Sausainiukai: Lithuanian Poppy Seed Cookies image

These Lithuanian poppy seed cookies are beautiful "dropped cookies" that can be dusted with confectioners' sugar for extra pop.

Provided by Barbara Rolek

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 9

1 (12.5-ounce) can poppy seed filling
3 large eggs, room temperature, beaten
2 tablespoons sour cream, room temperature
2 tablespoons butter, melted and cooled
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Optional: confectioners sugar

Steps:

  • Gather the ingredients.
  • In a large bowl, combine 1 (12.5-ounce) can poppy seed filling and 3 large room-temperature eggs.
  • Add 2 tablespoons room-temperature sour cream, 2 tablespoons melted and cooled butter, 1/2 teaspoon baking soda, 1 teaspoon vanilla, a pinch of salt, and 1 cup all-purpose flour, mixing thoroughly.
  • Heat oven to 350 F. Scoop cookie dough onto parchment-lined baking sheets. Tamp down with the bottom of a flour-dusted glass.
  • Bake until cookies are golden brown, about 20 to 25 minutes. Cool cookies on the baking sheets..
  • Dust with confectioners' sugar, if desired. Store in an airtight container.

Nutrition Facts : Calories 239 kcal, Carbohydrate 14 g, Cholesterol 82 mg, Fiber 6 g, Protein 9 g, SaturatedFat 4 g, Sodium 232 mg, Fat 18 g, ServingSize 2 dozen Cookies (12 servings), UnsaturatedFat 13 g

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY



Raspberry Poppyseed Linzer Cookies Recipe by Tasty image

Here's what you need: raspberry, sugar, lemon juice, all-purpose flour, almond flour, unsalted butter, sugar, kosher salt, lemon zest, McCormick® vanilla extract, McCormick® poppy seeds, large egg

Provided by Alix Traeger

Categories     Desserts

Yield 14 cookies

Number Of Ingredients 12

1 cup raspberry
½ cup sugar
1 tablespoon lemon juice
1 cup all-purpose flour, plus more for dusting
1 cup almond flour
8 tablespoons unsalted butter, plus 2 tablespoons, softened
½ cup sugar
1 pinch of kosher salt
½ teaspoon lemon zest
1 teaspoon McCormick® vanilla extract
3 tablespoons McCormick® poppy seeds, optional
1 large egg

Steps:

  • Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
  • Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
  • In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
  • Add the poppy seeds and beat for 1 minute to distribute evenly.
  • Add the egg and beat for 1-2 minutes, until well incorporated.
  • Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
  • Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
  • Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
  • Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
  • To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 21 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams

HUNGARIAN POPPY SEED COOKIES



Hungarian Poppy Seed Cookies image

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Provided by Bayhill

Categories     Dessert

Time 1h46m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar

Steps:

  • In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
  • Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
  • Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
  • Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6

LEMON POPPY SEED COOKIES



Lemon Poppy Seed Cookies image

These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time - and can go rancid quickly due to their high fat and protein content.

Provided by Laurie Ellen Pellicano

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield 3 dozen (3-inch) cookies

Number Of Ingredients 10

2 1/2 cups/320 grams unbleached all-purpose flour
2 teaspoons cream of tartar
3/4 teaspoon baking soda
1 1/4 cups/250 grams granulated sugar
1 teaspoon fine sea salt
2 lemons, for zesting
1 cup/228 grams unsalted butter (2 sticks), at room temperature
1 whole large egg plus 1 egg yolk
1 tablespoon limoncello (or 1 ½ teaspoons lemon juice plus 1 1/2 teaspoons almond extract)
1/4 to 1/3 cup/40 to 60 grams poppy seeds, for coating

Steps:

  • In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
  • In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
  • Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
  • In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
  • With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
  • Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
  • Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
  • Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
  • Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
  • Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.

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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2021-07-27 Instructions. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a small bowl combine the sugar and the lemon zest, using your fingers to rub the zest into the sugar until the sugar starts to clump together and is fragrant. Set aside for 5 minutes to infuse.
From bromabakery.com


DIETARY SWEETS WITH POPPY SEEDS - 2 RECIPES | TASTYCRAZE.COM
Diet Cookies with Seeds and Nuts. Dietary savory corn biscuits. Cooking Recipes; Articles; Culinary Community ; Forum; 1. Log in. tastycraze.com»Recipes»Desserts»Treats»Dietary Sweets»Dietary Sweets with Poppy Seeds. Related. Dietary Appetizers (8) Dietary Baked Goods (27) Dietary Cake (9) Dietary Casserole (4) Dietary Cookies (5) Dietary Desserts (43) Dietary …
From tastycraze.com


SOFT LEMON POPPY SEED COOKIES - EAT WITH CLARITY
2021-03-02 In a medium bowl, add the softened butter and sugar. If the butter was previously in the fridge, add to the microwave for about 20 seconds to soften before adding the sugar to the bowl. You want the butter to be soft to the touch but not melted. Cream together the butter and sugar with an electric mixer until smooth.
From eatwithclarity.com


RECIPE: POPPY SEED COOKIES STEP BY STEP WITH PICTURES
Mix Egg and granulated sugar. Melt margarine, leave to cool a little, add cream of cottage cheese and yogurt, mix. Pour mixture into egg and sugar.
From handy.recipes


SOFT LEMON POPPY SEED COOKIES (VIDEO) - A SPICY PERSPECTIVE
2019-04-05 In a medium bowl, mix the flour, baking powder, baking soda, and salt. Cream the butter and sugar together with an electric mixer until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring. Turn the mixer on low and slowly add in the flour mixture.
From aspicyperspective.com


SOFT BATCH LEMON POPPY SEED COOKIES - HANDLE THE HEAT
2018-07-18 Make the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl whisk together the flour, baking powder, cornstarch, and salt. In the bowl of an electric mixer, beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey.
From handletheheat.com


CRISP AND SOFT POPPY SEED PINWHEEL COOKIES - ALL WE EAT
Instructions. 1. Place poppy seeds into a pot, add milk and bring to boil. Turn the heat to low and simmer for an hour. 2. While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is …
From allweeat.com


POPPY SEED ROLL COOKIES RECIPE | THE NOSHER
2022-03-01 To make the filling: Put the milk, sugar and poppy seeds in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and cook for 5 to 8 minutes, stirring frequently, until the milk is absorbed and the mixture has thickened. Stir in the ground almonds, butter, vanilla and lemon zest until well incorporated, then remove from heat. Cool completely.
From myjewishlearning.com


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