Monday, December 12, 2011

Poppy Seed Cookies

This recipe is from an old Penzy's catalog.  I've made it as part of our annual Christmas cookie tradition now for a couple of years.  It is essentially a butter cookie, but with the additition of ground almonds and poppy seeds to add a distinctive flavor and crunch, and rolled in colored sugar to make them festive looking. 

(Don't they look nice?  Ace took this picture!)

Poppy Seed Cookies

1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 cup finely ground almonds
1/2 cup poppy seeds
1/4 teaspoon salt
Colored sugar

Cream the butter.  Add the sugar, egg and vanilla and mix well.  In a separate bowl, mix together the flour, almonds, poppy seeds and salt.  Gradually add to the butter mixture and mix well.  Divide the dough into half and roll into logs.  Roll the logs in colored sugar.  Wrap the logs in waxed paper and chill for a couple of hours.  Preheat the oven to 325 degrees.  Slice the logs 1/4 inch thick and bake at 325 degrees for about 12 minutes or until delicately browned. 

Makes about 4 dozen cookies.

A note on poppy seeds:  These can be awfully expensive in a regular grocery store.  I've found them much less expensive at my local ethnic food store.  Penzy's carries them, but for a little more than the ethnic grocery.