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Frosted Poppy Seed Cookies Recipe

Frosted Poppy Seed Cookies Recipe

Poppy seeds add an unexpected touch—and a fun crunch—to these golden frosted cookies.—Mary Jackson, Germantown, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:66 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.