Almond Poppy Seed Cookies

This time of year, it becomes a challenge to figure out what cookies to make. It’s starting to get nice, but it can be terribly cool in the evening. I guess that isn’t as bad as an Instagram video I saw this week from the UK where it was snowing! Yikes! I have nothing to complain about, I guess! I want to make items more fitting for spring, but then I am pulled in the other direction of baking with apples, pecans, and spices, since I love those flavors. It doesn’t help that we have some candied pecans that I can’t wait to put in a cookie.

Ok, so I searched through my recipes and they all lean heavily to peanut butter, oats, chocolate- not exactly perfect for spring. I suppose more people bake in the fall and during the winter holidays. I do have a couple recipes pinned that fit the bill, including these almond poppy seed cookies. I haven’t baked much with poppy seeds of late, so that’s a nice change. I love poppy seed muffins, so this is a way to get that flavor in a cookie.

These cookies don’t require much that is specialized. You top the cookies with sliced almonds, but you don’t need very many. I had part of a small bag left from another recipe and it was sufficient. Be careful with poppy seeds, as they tend to go rancid if they remain in your cupboard too long. I tell myself that I should store them in the refrigerator, but I never remember to do that. Several comments on the original recipe said that the cookies baked longer than the recipe stated, and that was my experience as well. Just keep checking if you are unsure if your oven is hot! It may be a challenge to wait until these cookies set to eat them, since they perfectly capture the lightness of spring, but I am sure that you’ll do your best.

Almond Poppy Seed Cookies
1 cup butter, room temperature
1½ cups sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla
4 teaspoons poppy seeds
2¼ cups flour
½ teaspoon salt
½ teaspoon baking powder
    
1½ cup powdered sugar
1/2 teaspoon almond extract
¼ teaspoon vanilla
1 tablespoon milk
Sliced almonds

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until smooth. Add the egg and stir to combine. Stir in the almond extract, vanilla, and poppy seeds. In a separate bowl, whisk together the flour, salt, and baking powder. With the mixer running on low, gradually add the flour mixture.

Shape the dough into 1-inch balls and place on the prepared baking sheet.

Bake for 12-14 minutes, until lightly golden. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Once the cookies are cool, make the glaze: in a medium bowl whisk together the powdered sugar, almond extract, vanilla, and milk. Glaze the tops of the cooled cookies and top with sliced almonds.

Recipe from Chef in Training