POPPY SEED TEA CAKES
I wanted something a little different from the standard Russian tea cakes recipe, and I came up with this. These are easy to make yet elegant. I prefer them with unsalted butter, but some people like the salted butter better.
Provided by Lisa Steidl
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 1h35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl. Stir in the poppy seeds and vanilla extract. Stir in the flour until just combined. Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes. Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated. Cool completely on wire racks, then roll in sugar once more.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 18 g, Cholesterol 27.1 mg, Fat 11.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 6.6 g, Sodium 2.1 mg, Sugar 7.2 g
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