Sunday, April 17, 2011

Almond Poppy Tea Cookies

I haven't made cookies in forever. Scott described these as 'sugar biscuits.' They were a good change from regular sugar cookies. 3.5/5 stars. I really enjoyed these cookies! They weren't the best I've ever made, but certainly not the worst!




Almond Poppy Tea Cookies-adapted from Betty Crocker
Total Time: 20 Minutes
Makes 36 cookies
  • 1 pouch sugar cookie mix
  • 1/3 cup all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 cup butter, softened
  • 3 ounce package cream cheese, softened
  • 2 teaspoons almond extract
  • 1/4 cup sliced almonds
  • 1 cup powdered sugar
  • 3-4 teaspoons water


Heat oven to 350 degrees. In a large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.

Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. Top each flattened ball with 5 sliced almonds arranged to form a star.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.


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