Poppy Seed-Almond Cookies
photo by Pvt Amys Mom
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
36
ingredients
- 1 cup sugar
- 1⁄3 cup margarine, softened (stick)
- 2 tablespoons light corn syrup
- 1 1⁄2 teaspoons almond extract
- 1 egg
- 1 egg white
- 2 1⁄4 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- vegetable oil cooking spray
directions
- 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.
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Reviews
-
Yummy, yummy, yummy!! I did run into a problem with the dough being a little dry, and not wanting to come together. I added 1/3 cup milk, and an additional 1 teaspoon of almond extract. I also used butter in place of the oleo. Turned out nice and crunchy on the outside, soft and chewy on the inside. For 'decoration', I also added a couple slivered almonds on top. Nice treat! Thanks for posting! :)
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These are really tasty little morsels! I, too, was looking for a recipe to use up poppy seeds, but I didn't want something citrus flavored. These were just the ticket! I used 3/4 c sugar and 1/2 spelt flour, and really I don't think it made a big difference in flavor or texture. My one comment is that, for me, rolling the dough into balls and flattening before baking made for a much prettier batch than those I just dropped. So if you want to use these on a cookie tray or give them away you might consider taking the time to form the dough a bit. Thanks for posting!!
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Just made these tonight for the first time, and will probably not be the last. Only changes I made were to use about 1 1/2 C all purpose flour and 3/4 C whole wheat, butter instead of margarine, and only about 5 t poppy seeds instead of the full 6, simply because those babies are not cheap! But I felt that was plenty after getting them mixed in anyway. These did turn out a little denser than I would like, so I might try to figure out how to lighten them up a bit. Even after munching on the dough (as I tend to do), I still ended up with 35 cookies. Thanks!
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What great biscuits! Quick and easy to make and I love the texture and taste. Have never been able to find corn syrup in Australia and it turned out my golden syrup had happily congealed at the bottom of the container so I subbed with 1 1/2 tablespoons of maple syrup, turned out great! Am shamelessly devouring them while writing this review - thanks so much for an ace recipe!
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Tweaks
-
Yummy, yummy, yummy!! I did run into a problem with the dough being a little dry, and not wanting to come together. I added 1/3 cup milk, and an additional 1 teaspoon of almond extract. I also used butter in place of the oleo. Turned out nice and crunchy on the outside, soft and chewy on the inside. For 'decoration', I also added a couple slivered almonds on top. Nice treat! Thanks for posting! :)
-
Just made these tonight for the first time, and will probably not be the last. Only changes I made were to use about 1 1/2 C all purpose flour and 3/4 C whole wheat, butter instead of margarine, and only about 5 t poppy seeds instead of the full 6, simply because those babies are not cheap! But I felt that was plenty after getting them mixed in anyway. These did turn out a little denser than I would like, so I might try to figure out how to lighten them up a bit. Even after munching on the dough (as I tend to do), I still ended up with 35 cookies. Thanks!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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