"Light, fluffy and very delicate." — Carol
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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 seeds, and that seemed to be plenty. This was a light, delicious little cookie. However, I did find it to be a bit too crumbly. Upon my first bite, the whole thing practically shattered! Did I flatten it too thinly?
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 wonder though, if you used the entire egg (instead of just the yolks), would that make them more firm? I'll have to try that next time.
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 again - they were not bad in any way but somehow not quite flavorful enough.
I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Cookies I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
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