Thursday, November 18, 2010
Almond-poppyseed Tea Cookies
I needed a tea cookie, something different from my usual almond biscotti, and found this recipe from Betty Crocker for Almond Poppyseed Cookies. They are beyond YUMMY. Here's the recipe, along with some insights of my own.
First, a little about poppy seeds.
There are many health benefits to poppy seeds. They are high in fiber, thiamin, magnesium, iron, and omega 3 fatty acids. Research is even being done on poppy seeds to find ways to treat cancer! Let's call it the wonder seed :-) As for testing positive on drug tests? In 1998, opimum drug tests were changed to avoid false positives, so now there is a significantly higher cut off to get positive results. This means you would have to eat a lot of poppy seeds to test positive. Your body processes it out after a couple days anyway, so no worries! On to the recipe:
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
3 oz cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced or slivered almonds
1 cup powdered sugar
3 to 4 teaspoons water
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 cookie sheet. Press balls into a plate of almonds to pick up a few and to slightly flatten the balls.
3.Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
4.Mix powdered 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.
I found it best to wait at least 10 minutes before glazing, otherwise the glaze melts right off.
Now go make yourself a cup or tea to go with them :-)