Poppy Seed Icebox Cookies
|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|
|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.