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Poppy Seed Icebox Cookies

Diet.Chef's picture
  Margarine 1⁄3 Cup (5.33 tbs), softened
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg 1 , beaten
  Skim milk 2 Tablespoon
  Almond extract 1⁄2 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Poppy seeds 1⁄4 Cup (4 tbs)

Cream margarine; gradually add sugar, beating well at medium speed of an electric mixer until light and fluffy.
Add egg, beating well.
Add skim milk and almond extract.
Stir in poppy seeds.
Divide dough into 4 equal portions; place each portion on a sheet of plastic wrap, and shape into a 4- x 2-inch log.
Wrap logs in plastic wrap, and refrigerate or freeze until firm.
Unwrap logs, and cut into 1/4 inch slices.
Place 1 inch a qarr on ungreased cookie sheets.
Bake at 350° for 6 to 8 minutes or until lightly browned.
Cool on wire racks.

Recipe Summary

Poppy Seed

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2108 Calories from Fat 705

% Daily Value*

Total Fat 80 g123.4%

Saturated Fat 14.1 g70.6%

Trans Fat 0 g

Cholesterol 212.1 mg70.7%

Sodium 1288.3 mg53.7%

Total Carbohydrates 313 g104.5%

Dietary Fiber 13 g52.1%

Sugars 137.4 g

Protein 36 g72.9%

Vitamin A 56.7% Vitamin C 1.3%

Calcium 60.8% Iron 80.9%

*Based on a 2000 Calorie diet

Poppy Seed Icebox Cookies Recipe