Poppy Seed-Almond Cookies Recipe

Name: Poppy Seed-Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/3 cup margarine, softened (stick); 2 tablespoons light corn syrup; 1 1/2 teaspoons almond extract; 1 egg; 1 egg white; 2 1/4 cups all-purpose flour; 2 tablespoons poppy seeds; 1 teaspoon baking soda; vegetable oil cooking spray

Servings: persons

1 cup sugar
1/3 cup margarine, softened (stick)
2 tablespoons light corn syrup
1 1/2 teaspoons almond extract
1 egg
1 egg white
2 1/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
vegetable oil cooking spray

1
Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
2
Add corn syrup, extract, egg, and egg white; beat well.
3
Combine flour, poppy seeds, and baking soda; stir.
4
Add to creamed mixture, beating well.
5
Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
6
Bake at 350u00b0 for 10 minutes or until lightly browned; let cool on pans 1 minute.
7
Remove from pans, and let cool completely on wire racks.

528

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/3 cup margarine, softened (stick), 2 tablespoons light corn syrup, 1 1/2 teaspoons almond extract, and more.

Yes, Poppy Seed-Almond 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.

Poppy Seed-Almond Cookies

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