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Poppy Seed Nut Slices

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  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Poppy seeds 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Chopped hazelnuts 1 1⁄2 Cup (24 tbs)

In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg and vanilla.
In another bowl, stir together flour, poppy seeds, cinnamon, salt, and ginger; gradually add to butter mixture, blending thoroughly.
Add hazelnuts, mixing with your hands if necessary to distribute nuts evenly.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4 -inch-thick slices; place slices about 1 inch apart on ungreased baking sheets.
Bake in a 350° oven for 12 to 15 minutes or until edges are golden.
Transfer to racks and let cool.
Store airtight.

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