Ginger Poppy Seed Cookies Recipe

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Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:102 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 102 servings

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 7-1/2 cups all-purpose flour
  • 1/2 cup poppy seeds
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt

Nutritional Facts

1 serving (2 each) equals 110 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 94 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream the butter and sugars. Add eggs and vanilla. Combine the remaining ingredients; add to creamed mixture. Shape into four 13-in. rolls. Wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
  2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 17 dozen.
Originally published as Ginger Poppy Seed Cookies in Country Woman Christmas Annual 2002, p31

Nutritional Facts

1 serving (2 each) equals 110 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 94 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

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