Almond Poppy Tea Cookies Recipes

POPPY SEED-ALMOND COOKIES

Poppy Seed-Almond Cookies image

I was looking for poppy seed recipes as part of my personal pantry challenge and found this one on the Cooking Light website. Looked yummy enough to share.

Provided by justcallmetoni

Categories Drop Cookies

Time 50m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
1/3 cup margarine, softened (stick)
2 tablespoons light corn syrup
1 1/2 teaspoons almond extract
1 egg
1 egg white
2 1/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
vegetable oil cooking spray

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-POPPY SEED SCONES

Almond-Poppy Seed Scones image

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 teaspoons almond extract

Steps:

Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

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