- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon McCormick® Pure 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
- 3 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 2 to 3 tablespoons 2% milk
- Colored sprinkles and colored sugar, optional
- 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 ungreased baking sheets.
- Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired. Yield: about 5-1/2 dozen.
Reviews for Frosted Poppy Seed Cookies
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"tasty and easy to prepare"
"Tasted a lot like butter and the frosting did too."
"I thought these were good .. I made one slight change, I used confectioner's sugar and fresh lemon juice ( and some yelow food coloring) to frost them with. The tartness of the frosting is a nice complement to the sweet cookie. Thanks for sharing!!"
"While we liked the taste of these cookies, it was too much work to make again because we didn't love them THAT much. As a diabetic, I do not understand how you can call this recipe diabetes friendly? There is a cup of sugar in this, not to mention the sugar in the frosting!"
"Plain Greek yogurt is an excellent substitution for sour cream."