Frosted Poppy Seed Cookies
Poppy seeds add an unexpected touch—and a fun crunch—to these golden frosted cookies.—Mary Jackson, Germantown, Wisconsin
66 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/4 cup poppy seeds
- FROSTING:
- 3 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- Colored sprinkles and colored sugar, optional
Directions
- In a large bowl, cream the butter, shortening and sugar until light
- and fluffy. Beat in egg and vanilla. Combine the flour, baking soda
- and salt; add to creamed mixture alternately with sour cream. Stir
- in poppy seeds. Cover and refrigerate for 8 hours or until easy to
- handle.
- On a heavily floured surface, roll out dough to 1/8-in. thickness.
- Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on