Poppy Seed Tea Cakes recipe

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Ingredients

1 cup unsalted butter, softened
½ cup confectioners' sugar
¼ cup poppy seeds
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup confectioners' sugar, or as needed

Nutrition Info

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
servingSize: -
sodium: 2.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

Recipe Yield

36 cookies

Recipe Note

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.

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