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Poppy Seed Icebox Cookies

Ingredients
  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)
Directions

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

Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Poppy Seed

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