Poppy Seed Tea Cakes

Poppy Seed Tea Cakes

5 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
Lisa6
Recipe by  Lisa6

“I wanted something a little different from the standard Russian tea cakes recipe, and I came up with this. These are easy to make yet elegant. I prefer them with unsalted butter, but some people like the salted butter better.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 36 cookies

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl. Stir in the poppy seeds and vanilla extract. Stir in the flour until just combined. Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets.
  3. Bake in the preheated oven until lightly golden, 8 to 10 minutes. Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated. Cool completely on wire racks, then roll in sugar once more.

Share It

Reviews (5)

Rate This Recipe
LatinaCook
2

LatinaCook

I cut the recipe in half and I got exactly 18 cookies. It was spot on. I didn't have unsalted butter so I used salted and it was great anyways. I will make these again and try with unsalted to see which way I prefer them. These are buttery, crumbly, not too sweet, easy to make, beautiful to look at... a winner!

REf
0

REf

I had planned on making poppy seed bread, but found this recipe instead and it looked super easy and tasty!. It has a lovely delicate flavor, but bland and dry be comparison to what I was expecting. Not sure if I was using salted, or unsalted butter, that may have made a difference. Additionally I added 1 tsp of almond extract, but still felt bland. I think I over cooked them as well, as cooking time always takes longer on stoneware. Enjoyed this recipe a lot, and will be making again!

cjg
0

cjg

These turned out really well and were easy to make. The poppy seeds add a lovely crunch. I rolled some of mine in poppy seeds rather than the sugar just to try it out and they were also nice, not as sweet. Quite a dense tea cake perfect with a cup of tea. Husband loves them, will make again. Thanks for the recipe.

More Reviews

Similar Recipes

Russian Tea Cakes III
(95)

Russian Tea Cakes III

Lemon Poppy Seed Biscotti
(44)

Lemon Poppy Seed Biscotti

Poppy Seed Cookies I
(10)

Poppy Seed Cookies I

Austrian Tea Cakes
(10)

Austrian Tea Cakes

Old Fashioned Tea Cakes II
(6)

Old Fashioned Tea Cakes II

Poppy Seed Cookies III
(3)

Poppy Seed Cookies III

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Russian Tea Cakes III

>

next recipe:

Poppy Seed Almond Slices