STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The strangest cookie I've ever made... I found this recipe in a high school reference book about world countries. My first problem was finding a whole pound of poppy seeds. Then I couldn't grind them into a paste. My little Black and Decker food chopper did NOTHING to the teeny seeds. I don't have a blender, but I don't know if that would even work. Anyway, I should have tried harder to make a paste, but I thought I'd try using the whole poppy seed. That didn't work at all. A paste would have been 100 times better...you definitely need to make a paste! I'm not sure what color they'll turn out to be when made correctly. Mine didn't taste too bad after being dusted with sugar. I may try making these again - correctly!!! Anyone who wants a challenge (or something different - especially a cookie that's not too sweet) should try making these.”
READY IN:
1hr 35mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind poppy seeds to a paste.
  2. Add beaten eggs to the paste.
  3. Mix in sour cream, baking soda, cooled melted butter, vanilla extract, flour and salt.
  4. Blend thoroughly to make a dough.
  5. Drop by tablespoons onto greased cookie sheets.
  6. Bake at 350 degrees until golden brown (20-25 minutes).
  7. Dust with powdered sugar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: