Wednesday, August 26, 2009

Poppy Seed Tea Cookies

1 cup butter, room temperature
1/2 cup powdered sugar
(variation: 1 cup powdered sugar, will make the cookies even more melt in your mouth; granted they will be slightly flatter, but it's worth it)
1 tsp. almond extract
2 cups flour
1 Tbsp. milk (optional); I use to bind the dough a little better
1 Tbsp. poppy seeds
extra powdered sugar for decoration

Heat the oven to 350 degrees.
In a medium bowl, cream butter and add almond flavoring. Add milk if desired. Mix in the sugar and make sure well blended. Mix in the flour a little bit at a time until dough is well mixed. If dough is too sticky to work with, it may not hurt to refrigerate it until workable. This never deters me.
Roll dough into 1-inch balls and place on ungreased cookie sheet, 2-inches apart. Bake 10-12 minutes, or until cookies are lightly browned on bottom. Cool on wire rack. When completely cooled, roll cookies in powdered sugar, sometimes I roll them twice. These are so good, you won't be able to stop eating them :)

(This is my personal version of Russian Teacakes/Mexican Wedding Cakes)


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