The Pioneer Woman Tasty Kitchen
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Almond Poppy Seed Cookies with Almond Frosting

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Soft almond sugar cookies with creamy sweet frosting and festive sprinkles!

Ingredients

  • FOR THE COOKIES:
  • 1 cup Butter (soft)
  • ½ teaspoons Salt
  • ¾ cups Powdered Sugar
  • 1 Tablespoon Almond Extract
  • 2  Egg Yolks
  • 2-¼ cups Flour
  • 2 teaspoons Poppy Seeds
  • FOR THE FROSTING:
  • ½ cups Butter (soft)
  • 3 cups Powdered Sugar
  • 1 teaspoon Almond Extract
  • ⅓ cups Milk
  • Assorted Sprinkles

Preparation

1. Preheat the oven to 350ºF, and prepare some sheet pans with Silpats or parchment paper.
2. In the bowl of a standing mixer, cream together the butter, salt and sugar. Cream until soft and fluffy.
3. Add the extract and the egg yolks and combine well.
4. Add the flour and poppy seeds and mix well. Transfer the dough to a sheet of wax paper and wrap it up like a disc. Refrigerate about 1 hour.
5. Use a little powdered sugar to help roll the dough out to ¼” thickness, and use a round cookie cutter to cut the dough.
6. Place the dough on the prepared sheet pans.
7. Bake the cookies for 8-10 minutes until still pale, but cooked through. Gently remove from the pan and set out to cool.
8. While the cookies are cooling, prepare the almond frosting.
9. In the bowl of a standing mixer, whip together the butter, powdered sugar, almond extract and milk and beat until fluffy.
10. Spread the top of each cookie with the frosting and then immediately top with sprinkles.

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2 Reviews

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sk8rvet on 12.20.2012

This is a wonderful recipe. I used a 1.5 in cookie cutter to make a nice, bite-sized cookie great for holiday trays. These cookies do keep a nice shape as previously mentioned. I used a generous 2 tsp for the poppy seeds and was happy with the ratio. I also doubled the almond extract in the frosting as a personal preference. Definitely a keeper- thanks for sharing!

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mrandmrsreese on 12.12.2012

These are really very good. In the future, I will add more poppy seeds because they got a little lost in the almond flavor.

As an fyi, I cut out the cookies and froze them between parchment paper. They froze beautifully and kept their shape nicely when baked.

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