Orange Poppy Seed Cookies Recipe

Orange Poppy Seed Cookies Recipe
Orange Poppy Seed Cookies Recipe photo by Taste of Home
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Orange Poppy Seed Cookies Recipe

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My friend, Sandy, have gotten together for years to bake Christmas cookies. One year we made 16 different kinds in a day. I like this cookie because the orange flavor makes a nice change of pace from all the classic holiday cookies.—Kathy Jessen, Sarasota, Florida
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup poppy seeds
  • 4-1/2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Colored sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, poppy seeds and orange peel. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into two 10-in. rolls; roll each in colored sugar and wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool for 3 minutes before removing to wire racks. Store in airtight containers. Yield: about 6 dozen.
Originally published as Orange Poppy Seed Cookies in Taste of Home Christmas Annual Annual 2011, p106

Nutritional Facts

1 each: 39 calories, 2g fat (1g saturated fat), 6mg cholesterol, 35mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup poppy seeds
  • 4-1/2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Colored sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, poppy seeds and orange peel. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape into two 10-in. rolls; roll each in colored sugar and wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  3. Cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool for 3 minutes before removing to wire racks. Store in airtight containers. Yield: about 6 dozen.
Originally published as Orange Poppy Seed Cookies in Taste of Home Christmas Annual Annual 2011, p106

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