Mohn (Poppy Seed) Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 72 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3-1/2 cups all-purpose flour | 2 teaspoons baking powder | 1/2 cup poppy seeds |
| 1/2 teaspoon cinnamon | 3/4 cup (1-1/2 sticks) butter or margarine, softened | 1 cup sugar |
| 3 eggs | 2 teaspoons vanilla or 1/2 teaspoon almond extract | 1/2 cup golden raisins (optional) |
| 1 | Heat oven to 350 degrees. Grease two cookes sheets. |
| 2 | Whisk together the flour, baking powder, poppy seeds and cinnamon in a mixing bowl. In another bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs one at a time, then the extract. Add the flour mixture about a cup at a time, beating thoroughly. Stir in raisins. |
| 3 | Roll rounded teaspoonfuls of dough into balls and place 2 inches apart on prepared pans. Flatten with a glass to 1/4-inch thickness. |
| 4 | Bake about 20 minutes, until lightly browned. Cool on racks. |