Almond Poppy Tea Cookies Recipes

ALMOND TEA COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

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-POPPY SEED SCONES

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.)