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Reviewed: Jan. 13, 2007

I made these for Christmas and they weren't too pretty but they were delicious. I would make these for everyday cookies.

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Bernice


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Reviewed: Dec. 20, 2006

I am very disappointed in this recipe. First of all, the recipe says to combine cream and poppy seeds but do not boil...well it couldn't have boiled anyways because once I added all those poppy seeds, there wasn't anymore cream left. I had to make sure that the poppy seeds didn't stick to the bottom of the pan and burn. After I baked my first batch, I couldn't even get them off the pan, they were hard as a rock. So the next bacth I tried for only 8 minutes like normal cookies, but then they didn't cook. So then I tried for 15 minutes, but they still turned out hard as a rock. I followed the recipe to a "T"

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Kelly Schacht


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Reviewed: Dec. 18, 2006

Great recipe! Unique taste, and really moist after storage in airtight container for a day or two. Definitely a keeper!

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Hotlids


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Reviewed: Dec. 1, 2006

I had to make 7 dozen cookies... was hard to find the amount of poppy seed I needed. I ended up using less than 1/2 the poppy seed and it still worked well.

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Anne W


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Reviewed: Dec. 11, 2004

I only used 2T poppyseeds--I thought 1 1/4 cups must be a typo! Also, the dough was very wet, so I added more flour. I really liked these cookies--my husband wasn't thrilled. I'll save the recipe to make again.

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TRINX


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Reviewed: Apr. 29, 2003

Even though I made them a month ago and can't remember the adjustments to ingredients I didn't have on hand at the time I DO remember that these were indeed excellent and well received by all! Thank you. They are to be tightly sealed and eaten days later for best flavour and chewy factor. My hungarian boyfriend's dad ate a plate of them in one sitting -- they are very edible. My boyfriend really likes 'em too as well as friends wanting new ways to use poppy seeds. Thanks again. Will remake many-a-times. P.S. Most important note: they're best eaten at room temperature.

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