FROSTED POPPY SEED COOKIES
Poppy seeds add an unexpected touch-and a fun crunch-to these golden frosted cookies. -Mary Jackson, Germantown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts :
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