Poppy seed-almond cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ⅓ | cup | Butter |
| 2 | tablespoons | Light corn syrup |
| 1½ | teaspoon | Almond extract |
| ¼ | cup | Egg substitute; liquid |
| 1 | Egg white | |
| 2¼ | cup | All-purpose flour |
| 2 | tablespoons | Poppy seeds |
| 1 | teaspoon | Baking soda |
Directions
Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes). Add corn syrup, almon extract, egg substitute and egg white; beat well. Stir together flour, poppy seeds and baking soda. Add to creamed mixture, beating well.
Drop dough by rounded tablespoons onto baking sheets coated with cooking spray. Bake at 350F for 10 minutes or until lightly browned; leet cool on pans 1 minute. Remove from pans, and let cool completely on wire racks.
Recipe by: Cooking Light (November/December 1995) Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Dec 15, 1997