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    You are in: Home / Recipes / Poppy Seed-Almond Cookies Recipe
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    Poppy Seed-Almond Cookies

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 30, 2011

      Yummy, yummy, yummy!! I did run into a problem with the dough being a little dry, and not wanting to come together. I added 1/3 cup milk, and an additional 1 teaspoon of almond extract. I also used butter in place of the oleo. Turned out nice and crunchy on the outside, soft and chewy on the inside. For 'decoration', I also added a couple slivered almonds on top. Nice treat! Thanks for posting! :)

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    • on December 18, 2009

      These are really tasty little morsels! I, too, was looking for a recipe to use up poppy seeds, but I didn't want something citrus flavored. These were just the ticket! I used 3/4 c sugar and 1/2 spelt flour, and really I don't think it made a big difference in flavor or texture. My one comment is that, for me, rolling the dough into balls and flattening before baking made for a much prettier batch than those I just dropped. So if you want to use these on a cookie tray or give them away you might consider taking the time to form the dough a bit. Thanks for posting!!

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    • on May 28, 2009

      Just made these tonight for the first time, and will probably not be the last. Only changes I made were to use about 1 1/2 C all purpose flour and 3/4 C whole wheat, butter instead of margarine, and only about 5 t poppy seeds instead of the full 6, simply because those babies are not cheap! But I felt that was plenty after getting them mixed in anyway. These did turn out a little denser than I would like, so I might try to figure out how to lighten them up a bit. Even after munching on the dough (as I tend to do), I still ended up with 35 cookies. Thanks!

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    • on August 24, 2005

      What great biscuits! Quick and easy to make and I love the texture and taste. Have never been able to find corn syrup in Australia and it turned out my golden syrup had happily congealed at the bottom of the container so I subbed with 1 1/2 tablespoons of maple syrup, turned out great! Am shamelessly devouring them while writing this review - thanks so much for an ace recipe!

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    • on August 21, 2005

      Wonderful! I love almond and poppy seed together, and even more so in a quick to make low-fat treat! Used butter instead of margarine. The cookies stayed soft and pliable. Even the kids enjoyed them. Love those Cooking Light recipes! Thanks, Toni!

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    • on June 08, 2005

      My daughters and I had such fun making and eating these! They were easy to make and I loved the almond flavor. Thanks for sharing!

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    • on January 31, 2005

      These are very good! The recipe was well written and easy to follow. The cookies look as good as they taste. The almond flavor is not overpowering and they make a nice moist cookie, not dry at all. I probably made mine a little bigger than I should have and got 30 cookies from the recipe. Will definately make again, thank you for a keeper Toni!

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    Nutritional Facts for Poppy Seed-Almond Cookies

    Serving Size: 1 (22 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 58.9
     
    Calories from Fat 3
    41%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 5.1 mg
    1%
    Sodium 39.5 mg
    1%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 5.9 g
    23%
    Protein 1.1 g
    2%

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