Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix. Kids loved this cookie. When I make this with my cousins I didn’t even get a chance to put the frosting on before we ate them. 🙂
Almond Poppy Tea Cookies
2015-01-11 16:43:55
Yields 36
Prep Time
1 hr
Total Time
1 hr
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/3 cup Gold Medal™ all-purpose flour
- 1 tablespoon poppy seeds
- 1/2 cup butter or margarine, softened
- 1 package (3 oz) cream cheese, softened
- 2 teaspoons almond extract
- 1 egg
- 1/4 cup sliced almonds, if desired
- 1 cup powdered sugar
- 3 to 4 teaspoons water
Instructions
- 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.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
- In small bowl, 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.
Notes
- * You can store these cookies tightly wrapped in the freezer for up to two months.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Cookie
- Calories 110, Total Fat 5g, Cholesterol 15mg, Sodium 70mg, Total Carbohydrate 15g, Protein 1g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 0%
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