Frosted Poppy Seed Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 66 |
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Poppy seeds add an unexpected touchâand a fun crunchâto these golden frosted cookies.Mary Jackson, Germantown, Wisconsin Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup (8 ounces) sour cream |
1/4 cup poppy seeds |
frosting: |
3 tablespoons butter, softened |
1-1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons 2% milk |
colored sprinkles and colored sugar, optional |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
2. On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
3. Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired. Yield: about 5-1/2 dozen.
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