Chocolate Raisin Poppyseed Cookies

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 361 calories per serving view nutrition facts
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Ingredients

1/4 cup milk
1 teaspoon lemon zest
1/2 cup poppy seeds
1 teaspoon vanilla extract
2 ounces chocolate unsweetened unsweetened
3/4 cup flour, all-purpose sifted
1/4 cup butter softened
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon cinnamon
1 each egg yolk
1/8 teaspoon cloves ground
1/4 cup raisins, seedless chopped

Directions

Preheat oven to 350 degrees F.

Lightly grease 2 large baking sheets with shortening.

In a small saucepan, heat the milk till it coats the back of a metal spoon.

Remove from heat. Stir the poppy seeds into the milk and let soak.

Melt the chocolate in a double boiler over simmering water, stirring frequently.

Remove from heat and set aside.

In a large mixing bowl, cream the butter and sugar.

Beat in the egg yolk, lemon zest, and vanilla extract.

Mix well.

Stir in the melted chocolate.

Sift flour, baking powder, cinnamon and cloves.

Gradually add the flour and spices to the batter.

Stir in the poppyseed and milk and mix well.

Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches apart.

Bake for about 20 minutes, or until the cookies have browned around the edges.

After they have cooled for 2 or 3 minutes, remove them to cooling racks.

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Nutrition Facts

Serving Size 97g
Amount per Serving
Calories 361 41% of calories from fat
% Daily Value*
Total Fat 16.0g25%
 Saturated Fat 10.0g51%
 Trans Fat 0.0g
Cholesterol 32mg11%
Sodium 92mg4%
Total Carbohydrate 54.0g18%
 Dietary Fiber 3.0g10%
 Sugars 31.0g
Protein 4.0g9%
Vitamin A 8%  Vitamin C 2%
Calcium 5%  Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

****

Naan

Nice easy recipe, but next time I would use less salt. Didn't rise as I didn't have anywhere warm to leave it, but still made plenty and tasted great.

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