Hungarian Poppy Seed Cookies
Yield
2 dozenPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| 1 | cup |
poppy seed
|
*
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
butter
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| ½ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 237 | ml |
poppy seed
|
*
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
butter
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 118 | ml |
maple syrup
|
|
Directions
Heat milk over medium heat, but do not boil.
Stir in poppy seeds; set aside.
Combine flour, baking soda and nutmeg.
Cream together butter, lemon and maple syrup.
Gradually stir in dry ingredients.
Blend well.
Next, add poppy seed/milk mixture and blend thoroughly.
Drop by teaspoonfuls onto unoiled cookie sheets and bake at 350℉ (180℃) F for 15 to 20 minutes.
