Recipe by Betty Crocker®
"Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix."
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1 (1 pound 1.5 ounce) pouch
Betty Crocker® sugar cookie mix
Gold Medal® all-purpose flour
butter or margarine, softened
1 (3 ounce) package
cream cheese, softened
sliced almonds, if desired
water, or as needed
Yummy! I even made them with light margarine, egg beaters and low fat cream cheese. My kids love them too! I accidentally added both teaspoons of almond to the batter but the more almondy the better!
Although the texture and appearance were great, I did not like flavor that the cream cheese added to it.
i love almond, so these are delicious. the trick is to set your almond slivers together very tight, as the cookie expands as it bakes. i am still working on the technique..more work than i expected but worth it. made the recipe exactly as described.
I love almond flavor, so I thought these were delicious. I didn't change a thing and I don't think any changes are necessary.
OMG! I thought I was eating a gourmet poppy seed muffin. Who says you can't have just the tops?! Obviously, my cookies were very soft 'n cake like and maybe wouldn't have turned out that way had I read through the baking instructions. I just placed the cookie balls on the baking sheet and baked. (They flattened on their own.) Then when I glazed them, I stuck the almonds in the wet glaze so they would stick to the cookie.
Very Good. Agree with another review & added slivered (3) almonds after glazing.
these are very good ! I made them as directed and they were great, second time, I added chopped almonds to the cookie dough along with some chopped marachino cherries and they were awesome!! I use a little ice cream scoop and left them puffy.mmmmmmmmm. Thank you Betty Crocker for my hips.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Poppy Tea Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 49
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