Poppy Seed Tea Cakes

Poppy Seed Tea Cakes

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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 s...

Good: One bowl recipe! Everything was in my pantry I halved the recipe and produced exactly 8 one inch balls. Less Good: kind of bland. I did a mixture of vanilla and lemon extract and still ...

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 expec...

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, no...

I must have made my first batch of cookies too big; they took about 14 minutes to cook, and I ended up with only 2 dozen cookies. That's OK; they were delicious, and friends asked for the recip...

Very simple to make. All the ingredients were in my kitchen for a change. This was a hit at my house and an added cookie to my christmas cookie trays.

Other stories that may interest you