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Almond Poppy Tea Cookies

almond poppy tea cookies
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. ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

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

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