Wednesday, February 2, 2011

Poppy Seed Cookies

Another favorite growing up was the other chocolate star or Hershey Kiss topped cookie around Christmas time was Poppy Seed Cookies.  



This treat, along with the Peanut Blossoms, were always the cookies that multiple batches were necessary for the season.    The dryer shortbread style cookie is perfectly complimented by the wonderful sweetness of the chocolate.



Poppy Seed Cookies


Ingredients:
  • 1 Cup soft butter creamed
  • ½ Cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 Egg yolks
  • 2 Cups Flour
  • 3 Tbls poppy seeds
  • Chocolate stars or Hershey kisses

Preparations:
  • Preheat the oven to 350 degrees. 
  • Cream butter in stand mixer or with hand mixer.  Add yolks, vanilla and sugar.  Mix till incorporated.  Add flour and poppy seeds.
  • Roll the dough into approx 1 inch balls and place on baking sheet leaving room for them to spread during baking.  Put in oven and bake for 7 minutes.
  • Pull the oven shelf out and carefully place the chocolate star/Hershey kiss in the center of each cookie pushing down far enough to spread cookie, but not too far to push through the bottom of the cookie.  Tip:  It is easiest to start from the back and work your way forward.  Bake for another 2 minutes.
  • Pull out of oven and let rest for a few minutes and place cookies on cooling rack or wax paper.  They are ready to eat!

Happy Baking!!!

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