POPPY SEED COOKIES
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
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 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
LEMON-POPPY SEED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 12
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.
ALMOND POPPY SEED BARS
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
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.
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.
HUNGARIAN POPPY SEED COOKIES
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
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-ALMOND COOKIES
A nice holiday cookie. Prep time includes refrigeration time and cooling time. From a recipe by Rose Beranbaum.
Provided by Outta Here
Categories Dessert
Time 2h12m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, poppy seeds, and salt.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
- At low speed gradually beat in flour mixture, just until incorporated.
- Cover bowl with plastic and refrigerate for at least 1 hour.
- In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
- Transfer nuts to a small bowl.
- Preheat oven to 350°F
- Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
- Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
- Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
- Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
- Store in an airtight container at room temperature or in the freezer.
Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 7.1, Cholesterol 50.4, Sodium 37.8, Carbohydrate 18.8, Fiber 1.5, Sugar 9.3, Protein 3.8
ALMOND POPPY SEED SHORTBREAD
Good, flaky delicate flavor. The poppyseed add a nice texture. It's not overly sweet. I decided to add the poppyseed and almond flavor to my shortbread cookies one day and was pleasantly surprised.
Provided by Ruth Tisdale
Categories Dessert
Time 30m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 7
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.
More about "poppy seed almond cookies food"
CARDAMOM-POPPY SEED COOKIES RECIPE - SIMON BAJADA | …
From foodandwine.com
Servings 24Total Time 1 hr 50 minsCategory Cookies
- Combine powdered sugar, butter, and orange zest in bowl of a stand mixer fitted with the paddle attachment. Starting on low speed and gradually increasing speed to high, beat until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to low. Add egg, poppy seeds, cardamom, and orange juice, and beat until thoroughly blended, about 1 minute. Gradually add flour and baking soda, beating until incorporated, 30 seconds to 1 minute, stopping to scrape down sides of bowl as needed. Chill, uncovered, 1 hour.
- Preheat oven to 350°F with oven racks in middle and lower third of oven. Line 2 rimmed baking sheets with parchment paper, and lightly coat with baking spray.
- Using a 1-tablespoon measuring spoon or small ice cream scoop, scoop dough, and shape into 24 balls. Arrange balls 2 inches apart on prepared baking sheets.
- Bake in preheated oven until edges of cookies are golden brown and middles are just set, 12 to 15 minutes. Transfer cookies to a wire rack, and let cool completely, about 15 minutes (cookies will continue to crisp as they cool).
LEMON POPPY SEED ALMOND COOKIES - THE ORIGINAL DISH
From theoriginaldish.com
- Preheat the oven to 350°F. Combine the almond flour, all-purpose flour, baking soda, baking powder, and salt in a mixing bowl. Whisk to combine.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed for about 3 minutes, or until light and smooth. Mix in the egg, vanilla, and almond extracts, scraping down the bowl as needed. Add the dry ingredients to the bowl. Mix to combine. Lastly, mix in the lemon zest and poppy seeds.
- Pour the remaining ½ cup of sugar into a small bowl. Scoop a heaping tablespoon of cookie dough (about 1 ½ tablespoons) and form it into a tight ball. Roll the dough ball in the sugar to coat. Place it on a cookie sheet. Repeat with the remaining dough, spacing the cookies out so they have room to spread (you’ll need 2-3 cookie sheets for all of the dough).
- Bake the cookies for 12 minutes on the middle rack. Let the cookies cool for 5 minutes on the cookie sheet. Use a metal spatula to transfer them to a cooling rack.
ALMOND POPPY SEED JAM COOKIES - TOTALLY FOOD
From totally-food.com
Cuisine AmericanEstimated Reading Time 1 minCategory DessertTotal Time 22 mins
ALMOND POPPY SEED COOKIES - TASTY KITCHEN
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5/5
ALMOND FLOUR LEMON POPPY SEED MUFFINS - LIVE SIMPLY
From livesimply.me
5/5 (24)Total Time 35 minsCategory BreakfastCalories 4353 per serving
- In a large bowl, whisk together the almond meal/flour, coconut flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl (I use a stand-mixer bowl), add the butter and honey. Using a mixer (if using a stand mixer, use the paddle attachment) or lots of muscle and a wood spoon, cream together the butter and honey. Add the sour cream and continue to beat until combined and smooth.
- Add the beaten eggs, lemon juice, and vanilla extract. Stir to combine. Finally, fold in the poppy seeds and orange zest.
POPPY SEED-ALMOND COOKIES RECIPE | MYRECIPES
From myrecipes.com
Servings 36Calories 74 per serving
- 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.
CRUNCHY LEMON POPPY SEED COOKIES - THE MONDAY BOX
From themondaybox.com
5/5 (1)Total Time 2 hrs 35 minsCategory DessertCalories 131 per serving
LEMON POPPY SEED SUGAR COOKIE BARS - REAL HOUSEMOMS
From realhousemoms.com
4/5 (1)Category DessertCuisine AmericanCalories 275 per serving
- Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon zest, poppy seeds, lemon juice, vanilla and almond extract. Beat till well blended. In a medium bowl sift together flour, salt, and baking powder in a small bowl. Stir in the flour mixture to the sugar mixture.
- Press sugar cookie dough into the prepared cooking pan. Place in preheated oven and bake for 18-20 minutes. Remove from oven and allow to completely cool. Cut into 24 squares.
ALMOND POPPY SEED BUTTER COOKIES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.4/5 (5)Category Cookies, Dessert, Holidays, ShortbreadServings 18Estimated Reading Time 3 mins
- Put the butter in the bowl of a stand mixer and beat until creamy. Then crumble in the almond paste, as finely as you can, and continue beating until the almond paste and butter are thoroughly combined. You will still have some small lumps of almond paste, and that's ok.
- Whisk the dry ingredients together and add to the bowl, along with the almond extract. Mix on low until the dough comes together.
- Turn the dough out onto a piece of parchment paper, and form the soft dough into a rough log about 8 inches long.
PALEO LEMON POPPY SEED COOKIES - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (33)Total Time 20 minsCuisine AmericanCalories 147 per serving
- In a large bowl, mix together the wet ingredients: melted and cooled coconut oil, sugar, egg, fresh lemon juice, almond extract & lemon zest. Mix until smooth and combined.
- Add in the almond flour, coconut flour, poppyseeds, baking soda and salt. Stir to combine. Let dough sit for 5 minutes. Roll into 12 balls. If you want you can roll each ball in a bit of sugar. Place cookie dough balls 2 inches apart on baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on baking sheet.
- Make the glaze by mixing together the powdered sugar, fresh lemon juice and lemon zest until smooth. place about a 1/2 tablespoon over each cookie. Enjoy! Makes 12 cookies
LEMON POPPY SEED COOKIES - THE KITCHEN FAIRY
From kitchenfairy.ca
5/5 (2)Estimated Reading Time 5 mins
- In a small bowl combine the granulated sugar and lemon zest. Stir to combine to infuse the sugar with lemon flavour. Save the lemons to juice later for the glaze.
- With a mixer with the whisk attachment, beat butter and lemon infused sugar until smooth. Add egg, egg yolk and lemon extract (if using) and beat until smooth.
- In a medium bowl combine flour, baking powder and poppy seeds. Switch to a paddle attachment and gradually add the flour mixture to the wet ingredients and blend until combined and a dough forms.
- Divide dough into two pieces, form each into a disk and wrap in plastic wrap. Refrigerate for at least 1 - 2 hours or overnight.
ALMOND POPPY SEED TEA CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (7)Estimated Reading Time 7 minsCategory CakeTotal Time 40 mins
- Preheat oven to 350°F (177°C). Whisk melted butter and 1 Tablespoon of granulated sugar together. Using a pastry brush, brush it into each cup of a 12-count muffin pan. This creates the wonderfully crisp exterior that makes these tea cakes so special.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. Do not overmix. The batter will be thick.
LEMON POPPY SEED ALMOND BISCOTTI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.3/5 (16)Total Time 1 hr 10 minsCategory Brunch, Dessert, SnackCalories 289 per serving
- In a large mixing bowl, sift the flour, baking powder, and salt together. Next, wish in the poppy seeds.
- In a separate bowl, beat together the eggs, sugar, and butter until light and fluffy - about 5 minutes.
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