These cookies make a shortbread type of cookie. As a child, my Great Aunt Lil would make these for our Channukah cookie tray. They were my brother’s favorite cookies.
They aren’t as sweet as many other cookies, and may appeal more to adults than the kids.
I originally pasted this recipe to another recipe site, and the one person who tried it, Twissis (see her picture below), gave them a 5 star rating and handed them out as Christmas presents to family.
Poppy Seed Cookies
- 1 cup butter, melted
- 2 eggs, beaten
- 1 cup sugar
- 1/4 cup evaporated milk(Pet Light or Carnation)
- 1 ounce poppy seed (can use less if preferred)
- 4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Sift together the sugar, flour, baking powder and salt.
- Make a well in the center and pour in melted butter, eggs, milk and poppy seeds.
- Mix by hand just until all ingredients are incorporated.
- Refrigerate for 10-15 minutes.
- Remove enough dough to roll with rolling pin and return the rest to the refrigerator.
- Roll dough onto floured board until about 1/4-1/2 inch thick.
- Cut cookies using round cookie cutter or dinner/juice glass.
- Prick cookies with a fork several times across the top.
- Bake at 350 degrees on an ungreased cookie sheet for 10 minutes or until lightly browned.
- Repeat beginning with rolling the dough until all cookies are finished.
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