Polish Poppy Seed Cookies – a delicious recipe with eggs, butter, white sugar, vanilla, egg yolks, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Crumble yolks and set aside.
2
Beat together until creamy butter or margarine, sugar and vanilla extract. To this, add raw egg yolks and crumbled hard boiled egg yolks and mix well. Gradually add flour and salt.
3
Chill dough in refrigerator. Using small amounts of dough, roll out to 1/4 inch thickness. Cut into 2 inch round shapes and place on greased cookie sheet.
4
Beat together 1 egg white and 1 tablespoon of water. Brush tops of cookies with egg white glaze and sprinkle with poppy seeds.
5
Bake at 350 degrees F (175 degrees C) for 10-12 minutes until lightly browned.
953
kcal
Calories
59
g
Fat
85
g
Carbs
23
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 eggs, 1 cup butter, 3/4 cup white sugar, 1 teaspoon vanilla extract, and more.
Yes, Polish 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
