Thursday, December 20, 2012

Sugar Cookie with Poppy Seeds

Little Star

Want to impress your co workers? 
Take the regular sugar cookie and ramp it up a notch with poppy seeds!


1 cup (227g) unsalted butter, at room temperature
1 1/4 cup  granulated sugar
2 large eggs, beaten
1/4 cup  poppy seeds
4 cups flour all-purpose flour, sifted
2 tsp  baking powder
1/4 tsp table salt

In large mixing bowl using electric mixer, beat together butter and sugar until fluffy, about 2 minutes. Beat in eggs and poppy seeds.
In another mixing bowl, combine flour, baking powder and salt. Sift into sugar mixture in several batches. Stir with spatula until dough forms.
Roll dough until thin, about 0.6 inch (1/2 cm), on lightly floured board and cut into shapes, if desired. Place on ungreased baking sheet about 2 inches (5 cm) apart. Bake in preheated 375F (190C) oven until puffed but firm, about 9 to 11 minutes.
Cool 5 minutes on baking sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes about 48 cookies.

Line them up!
Adapted recipe from the Toronto Star "Cookie Calendar" December 13, 20012.
Thanks to Patricia Warner for this recipe

1 comment:

Anonymous said...

I made these last night and let me say they are amazing. Great twist on a standard.... Yum!

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