Recipe by 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."
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unsalted butter, softened
confectioners' sugar, or as needed
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 see which way I prefer them. These are buttery, crumbly, not too sweet, easy to make, beautiful to look at... a winner!
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 expecting. Not sure if I was using salted, or unsalted butter, that may have made a difference. Additionally I added 1 tsp of almond extract, but still felt bland. I think I over cooked them as well, as cooking time always takes longer on stoneware. Enjoyed this recipe a lot, and will be making again!
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, not as sweet. Quite a dense tea cake perfect with a cup of tea. Husband loves them, will make again. Thanks for the recipe.
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 recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Tea Cakes
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 101
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