Frosted Poppy Seed Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
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
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
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.
Pairs Well With
Poppy seeds add an unexpected touch-and a fun crunch- to these golden frosted cookies.
This recipe is Diabetic Friendly