Serves: 36
Total Calories: 83
In large bowl, beat 1 1/4 cups sugar, margarine, 1 teaspoon almond extract, 1 teaspoon vanilla and 1 teaspoon butter flavor until light and fluffy. Add 1 tablespoon orange juice and eggs blend well. By hand, stir in flour, 2 tablespoons poppy seed, baking powder and salt until well blended. If necessary, refrigerate soft dough for easier handling or stir in small amount of flour until no longer sticky.
Heat oven to 350°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8- to 1/4-inch thickness. Keep remaining dough refrigerated. Cut with 2 1/2- to 3-inch cookie cutter of desired shape. Place 2 inches apart on ungreased cookie sheets.
Bake at 350°F. for 9 to 12 minutes or until light golden brown. While cookies are baking, combine all glaze ingredients mix well. Immediately brush baked cookies with glaze, stirring glaze occasionally. Cool 1 minute remove from cookie sheets. Let stand until glaze is set.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cookie): Calories 110 Protein 2g Carbohydrate 17g Fat 4g Sodium 120mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Poppy Seed Sugar Cookies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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