Almond Poppyseed Shortbread Cookies Food

POPPY SEED-ALMOND COOKIES

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 SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ALMOND POPPYSEED SHORTBREAD COOKIES

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.

ALMOND POPPY SEED SHORTBREAD

Steps:

• Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
• Add the flour and blend well.
• Roll the dough into balls and press down with the palm of your hand to desired size.
• The cookies will not spread.
• Place a sliced almond on top for accent.
• Bake at 350* for 15 minutes.

LEMON POPPY SEED SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F.
• Cream confectioners' sugar and butter together until fluffy.
• Stir in poppy seeds and lemon juice.
• Gradually add flour and mix well.
• Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
• Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
• Prick each wedge several times with a fork and sprinkle with sugar.
• Bake for about 20-25 minutes or until golden.
• Cool for 4-5 minutes before moving to wire racks to cool completely.
• When cool, break each circle apart into wedges.

POPPY SEED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.