Poppy Seed Cookies#2
Yield
2 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
(approximately) |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
poppy seed
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 | x |
orange juice
(juice from 1 orange) |
*
|
| 1 | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
(approximately) |
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
poppy seed
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 1 | x |
orange juice
(juice from 1 orange) |
*
|
| 5 | ml |
orange zest
grated |
|
Directions
Cream sugar and eggs.
Add oil and juice and then poppy seeds.
Mix thoroughly. Add dry ingredients gradually, mixing well.
Roll out a small amount at a time on a well floured board, to 1/8th inch thickness.
Cut with cookie cutter or glass into desired shapes.
Place on greased cookie sheet and bake in a 350℉ (180℃).
oven for 10 to 15 min or until nicely browned.
