Poppy Seed Cookies I10 Reviews
“Light, fluffy and very delicate.” - by Carol
Original recipe yields 4 dozen
- Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Form dough into teaspoon sized balls. Place on cookie sheet and dip the bottom of a juice glass into sugar and press balls flat. Bake 8 to 10 minutes.
Amount Per Serving (24 total)
- 143 cal
- 8.6 g
- 15.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I was looking for a cookie recipe to use up some extra egg yolks I had in the refrigerator. I doubled the recipe and used half butter/half margarine. Also, I only used half the amount of poppy seeds..." See more, and that seemed to be plenty. This was a light, delicious little cookie. However, I did find it to be a bit too crumbly. Upon my first bite, the whole thing practically shattered! Did I flatten it too thinly?"
"It would be a good cookie I think with Tea. But I don't like tea...was trying to use up some Poppy seeds and this sounded interesting. They were OK, nothing to write home about...." See more"
"Tasted great! I didn't put any frosting/icing on them, and they were totally yummy! I agree they were crumbly, but I don't mind my cookies light, fluffy, and falling apart in your mouth... I do wonder..." See more though, if you used the entire egg (instead of just the yolks), would that make them more firm? I'll have to try that next time."
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