Almond poppy seed cookies

Dec 20, 2010 at 12:07 p.m. ET

A last minute holiday cookie that is not only simple to prepare, but is also delicious. A sugar cookie base combines with almonds and poppy seeds to create a scrumptious treat in no time. Plus, no one will ever guess they came from a cookie mix!

Almond Poppy Seed Cookies

Yield 24 cookies Almond poppy seed cookies

Ingredients:

  • 1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/3 cup all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 cup butter , softened
  • 4 ounces cream cheese, softened
  • 1 1/2 teaspoons almond extract
  • 1 egg
  • 1/4 cup sliced or finely chopped almonds, if desired
  • 1 cup powdered sugar
  • 1 tablespoons freshly squeezed lemon juice
  • 2-3 tablespoons water

Directions: 

  1. Heat oven to 350 degrees F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, almond extract and egg until soft dough forms.
  2. Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet.
  3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
  4. In small bowl, mix powdered sugar, lemon juice and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Sprinkle with almonds. Store tightly covered in a single layer at room temperature.

 

Adapted from: Betty Crocker

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