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FROSTED POPPY SEED COOKIES
Frosted Poppy Seed Cookies
This recipe is Diabetic Friendly
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PrintINGREDIENTS
- Cooking Time: 10 min./batch + cooling
- Servings: 66 servings
- Preparation Time: 30 min. + chilling
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 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
- FROSTING:
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
This recipe is Diabetic Friendly
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