Poppy Seed Cake Cookies

We have a favorite family poppy seed cake recipe that I make all of the time.  I decided to take that recipe and come up with a cookie version that takes less time to bake and is easier to pack in lunches.

The texture is very similar to cake and the almond flavor becomes even more intense the next day.  This is a perfect cookie to pair with hot chocolate, tea, coffee or a tall glass of cold milk. It is also perfect for a Spring picnic!

The cookies can be eaten plain, lightly dusted with powdered sugar or drizzled with powdered sugar icing.  I think the plain version is the best.  It has a great poppy seed flavor without being too sweet.


Poppy Seed Cake Cookies

1 cup sugar
1/2 cup butter
2 teaspoons pure almond extract
2 eggs
1/2 cup water
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 Tablespoon poppy seeds

Cream together the butter, sugar and almond extract.  Beat in the eggs.  Slowly mix in the water.

In a separate bowl, whisk together the salt, baking soda and flour.  Stir into the butter mixture.

Stir in the poppy seeds.

Drop about 1 tablespoon of dough for each cookie onto a parchment lined cookie sheet.  The dough will be very sticky.  Slightly flatten the top of each cookie with the back of a spoon.

Bake 350 degrees for 9-12 minutes.  The cookies should be slightly brown around the edges.

This recipe makes about 33 cookies.

The recipe for Poppy Seed cake has been posted on One Loaf of Bread (one of my new blogs about Random Acts of Kindness)