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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Lemon Poopyseed has a new competitor...This crispy cookie is a delightful with flavor and texture. It is nice and chewy, and full of almond flavor! The almond glaze adds more sweetness to this crispy jewel. Slivered or chopped almonds could be sprinkled over the glaze insead of poppy seeds. Ingredients:
1 cup sugar |
1/3 cup butter, softened |
1 egg |
1 egg white |
1 1/2 teaspoons almond extract |
2 1/2 cups cake flour |
2 tablespoons poppy seeds |
1 teaspoon baking soda |
3/4 cup powdered sugar |
1 teaspoon almond extract |
1 -2 tablespoon water |
Directions:
1. Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes). Add, extract, egg, and egg white; beat well. Combine flour, poppy seeds, and baking soda; stir. Add to creamed mixture, beating well.
2. Drop dough by rounded teaspoons 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.
3. Combine powdered sugar and extract in a small mixing bowl and mix till combined. Gradually add water, starting with small amount, till thin enough to drizzle. Drizzle glaze over each cooled cookie. Sprinkle additional poppy seeds over glaze. Let set until glaze is hard. The cookies can be stored in an airtight container.
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