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Poppy Seed Cookies

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Recipe

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 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup butter, unsalted
softened
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½ cup granulated sugar replacement
*
1 tablespoon vanilla extract
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2 large egg yolks
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2 cups all-purpose flour
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3 tablespoons poppy seed
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½ cup chocolate chips (semi-sweet)
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Ingredients

Amount Measure Ingredient Features
237 ml butter, unsalted
softened
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118 ml granulated sugar replacement
*
15 ml vanilla extract
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2 large egg yolks
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473 ml all-purpose flour
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45 ml poppy seed
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118 ml chocolate chips (semi-sweet)
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 35066% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 7mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 0%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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