Poppy Seed Cookies I

Poppy Seed Cookies I

11

"Light, fluffy and very delicate."
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Ingredients

servings 143 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. 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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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.

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 ...

rEALLY GOOD TASTE. BUT i FOUND THEM PRETTY CRUMBLY TO WORK WITH.

Tastes great, but the texture is too crumbly for me. I bit into a cookie and it shattered in my mouth! Nevertheless, tastes great.

These are now my all-time favorite Christmas cookie! They are tender and light and hold their shape perfectly. They are also very versatile. I used this same batter for thumbprints.

I just made these cookies and they were fine but a little plain - a basic sugar cookie with some poppy seeds for added texture. They did come out nice and crisp. I probably won't make them aga...

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

These cookies were great. They keep their shape while baking and they really are light, flluffy and very delicate.