Poppy Seed Cookies III

Poppy Seed Cookies III

3 Reviews 1 Pic
Amy Mox
Recipe by  Amy Mox

“Add these speckled treats to your holiday cookie trays. Easy to make ahead and freeze.”

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Adjust Servings

Original recipe yields 3 dozen



  1. In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

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Reviews (3)

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There's a faint taste of orange to go with the poppy seeds. I used butter instead of shortening. These are good cookies!



There is an error in the recipe...step 3 and 4 are almost identical (so omit Step 4). It needed 10 mins to bake. Also, this makes 54 cookies, not 18! (There are three cylinders of cookie dough per recipe, each ONE cylinder makes 18 cookies.) I think I might add a pinch of salt and some extract to it next time, perhaps lemon extract or vanilla. I used Spectrum organic veg. shortening which is free of transfat. It's a very simple recipe, the kind you can make any time of the year w/o a lot of work. Tasty.



I've made these cookies for a coupla yrs now and I love them! I think my recipe came from 'Taste of Home" magazine and it doesn't have the yogurt. To make them more festive, roll the logs in colored sugar,prior to slicing. Red looks very good.

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Amount Per Serving (18 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet



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Sesame Seed Cookies I


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Lemon Poppy Seed Biscotti