Poppy Seed Cookies
I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.
Yield
8 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
softened |
|
| ½ | cup |
granulated sugar replacement
|
* |
| 1 | tablespoon |
vanilla extract
|
|
| 2 | large |
egg yolks
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
poppy seed
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
softened |
|
| 118 | ml |
granulated sugar replacement
|
* |
| 15 | ml |
vanilla extract
|
|
| 2 | large |
egg yolks
|
|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
poppy seed
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Cream the butter with the sugar until light and fluffy.
Stir in the vanilla and egg yolks.
Mix in the flour and then the poppy seeds.
Shape into small balls using a cookie scoop or a tablespoon.
Place on a lightly greased cookie sheet.
Press in at the center of each cookie with the thumb.
Bake for 10 – 12 minutes or until lightly brown on the bottoms.
Remove to a rack and cool.
When cookies are cool, melt the chocolate chips.
Fill the thumb depressions of each cookie with a small amount of melted chocolate.
Makes about 3 dozen cookies.
Make It Easier:
Place the melted chocolate in a small Zip-lock bag.
Close and cut a small hole in one of the bottom corners.
Use this disposable pastry bag to fill the centers of the cookies with chocolate.
