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Almond Poppy Tea Cookies

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Almond Poppy Tea Cookies
  • Prep 60 min
  • Total 60 min
  • Servings 36
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Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Jan 15, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/3 cup all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 cup butter or margarine, softened
  • (85 g) cream cheese, softened (from 8-oz/250 g package)
  • 2 teaspoons almond extract
  • 1 egg
  • 1/4 cup sliced almonds, if desired
  • 1 cup icing sugar
  • 3 to 4 teaspoons water

Steps

  • 1
    Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
  • 2
    Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased baking sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
  • 3
    Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from baking sheet to wire rack.
  • 4
    In small bowl, mix icing sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.

Expert Tips

  • Tip 1
    Success For even baking, make sure cookies are of the same shape and size.
  • Tip 2
    Did You Know? You can store these cookies tightly wrapped in the freezer for up to two months.

Nutrition Information

110 Calories, 5g Total Fat, 1g Protein, 15g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 36
Calories
110
Total Fat
5g
Saturated Fat
2.5g
Trans Fat
0.5g
Cholesterol
15mg
Sodium
70mg
Total Carbs
15g
Dietary Fiber
0g
Sugars
9g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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