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Poppy Seed Tea Cakes

Poppy Seed Tea Cakes

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
Lisa Steidl

Lisa Steidl

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LatinaCook
2

LatinaCook

8/6/2012

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

4/20/2014

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

7/28/2013

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.

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