Cook The Book: Hazelnut Poppy Seed Cookies – a delicious recipe with flour, poppy seeds, salt, unsalted butter, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the dry ingredients: Measure the flour, poppy seeds, and salt into a bowl and whisk to combine.
2
Cream the butter and sugar and add the vanilla: Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the vanilla, then reduce the mixer speed to low.
3
Add the dry ingredients and hazelnuts: Add the dry ingredients and mix just until they disappear into the dough. Fold in the hazelnuts with a sturdy spatula.
4
Shape and chill the dough: Shape the dough into two logs 2 inches in diameter, then chill for at least 2 hours and up to 3 days (or freeze for up to 3 months).
5
Slice and bake the cookies: Preheat the oven to 325u00b0F. Line two baking sheets with parchment paper. Slice the cookies 1/4 to 1/2-inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.
1139
kcal
Calories
70
g
Fat
120
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups plus 3 tablespoons (1 pound) all-purpose flour, 1/4 cup (1.25 ounces) poppy seeds, 1 teaspoon salt, 1 1/2 cups (12 ounces, or 3 sticks) unsalted butter, at room temperature, and more.
Yes, Cook The Book: Hazelnut Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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