Poppy Seed Almond Cookies Recipes

POPPY SEED COOKIES II

Steps:

• Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
• Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
• Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

ALMOND POPPY SEED BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

ALMOND-POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

ALMOND POPPY TEA COOKIES

Steps:

• Heat oven to 350°F. In 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. If desired, top each flatten 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.

POPPY SEED-ALMOND COOKIES

Steps:

• Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
• Add corn syrup, extract, egg, and egg white; beat well.
• Combine flour, poppy seeds, and baking soda; stir.
• Add to creamed mixture, beating well.
• Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
• Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
• Remove from pans, and let cool completely on wire racks.

ALMOND POPPYSEED SHORTBREAD COOKIES

Steps:

• With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.
• Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.
• Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.
• Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.
• Wrap the log tightly in the paper and twist the ends.
• Refrigerate until firm, about an hour.
• Preheat oven to 350 degrees.
• Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.
• Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.
• Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.
• Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
• Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.
• Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.
• Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.

ALMOND POPPY SEED BARS

Steps:

• In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

POPPY SEED ALMOND SLICES

Steps:

• Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
• Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LEMON-POPPY SEED-ALMOND COOKIES

Steps:

• In a small bowl, whisk together the flour, poppy seeds, and salt.
• In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
• At low speed gradually beat in flour mixture, just until incorporated.
• Cover bowl with plastic and refrigerate for at least 1 hour.
• In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
• Transfer nuts to a small bowl.
• Preheat oven to 350°F
• Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
• Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
• Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
• Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
• Store in an airtight container at room temperature or in the freezer.