Light, fluffy and very delicate.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

  • Form dough into teaspoon sized balls. Place on cookie sheet and dip the bottom of a juice glass into sugar and press balls flat. Bake 8 to 10 minutes.

Nutrition Facts

143 calories; protein 1.6g; carbohydrates 15.2g; fat 8.6g; cholesterol 37.4mg; sodium 79.8mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
06/20/2003
I was looking for a cookie recipe to use up some extra egg yolks I had in the refrigerator. I doubled the recipe and used half butter/half margarine. Also I only used half the amount of poppy seeds and that seemed to be plenty. This was a light delicious little cookie. However I did find it to be a bit too crumbly. Upon my first bite the whole thing practically shattered! Did I flatten it too thinly? Read More
(10)

Most helpful critical review

Rating: 3 stars
11/18/2009
It would be a good cookie I think with Tea. But I don't like tea...was trying to use up some Poppy seeds and this sounded interesting. They were OK nothing to write home about. Read More
(5)
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/20/2003
I was looking for a cookie recipe to use up some extra egg yolks I had in the refrigerator. I doubled the recipe and used half butter/half margarine. Also I only used half the amount of poppy seeds and that seemed to be plenty. This was a light delicious little cookie. However I did find it to be a bit too crumbly. Upon my first bite the whole thing practically shattered! Did I flatten it too thinly? Read More
(10)
Rating: 3 stars
11/18/2009
It would be a good cookie I think with Tea. But I don't like tea...was trying to use up some Poppy seeds and this sounded interesting. They were OK nothing to write home about. Read More
(5)
Rating: 5 stars
06/22/2009
Tasted great! I didn't put any frosting/icing on them and they were totally yummy! I agree they were crumbly but I don't mind my cookies light fluffy and falling apart in your mouth... I do wonder though if you used the entire egg (instead of just the yolks) would that make them more firm? I'll have to try that next time. Read More
(4)
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Rating: 4 stars
12/01/2008
rEALLY GOOD TASTE. BUT i FOUND THEM PRETTY CRUMBLY TO WORK WITH. Read More
(3)
Rating: 5 stars
12/19/2005
These are now my all-time favorite Christmas cookie! They are tender and light and hold their shape perfectly. They are also very versatile. I used this same batter for thumbprints. Read More
(2)
Rating: 3 stars
04/12/2004
I just made these cookies and they were fine but a little plain - a basic sugar cookie with some poppy seeds for added texture. They did come out nice and crisp. I probably won't make them again - they were not bad in any way but somehow not quite flavorful enough. Read More
(2)
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Rating: 5 stars
08/29/2002
These cookies were great. They keep their shape while baking and they really are light flluffy and very delicate. Read More
(2)
Rating: 5 stars
08/29/2002
I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies. Read More
(2)
Rating: 4 stars
03/21/2007
Tastes great but the texture is too crumbly for me. I bit into a cookie and it shattered in my mouth! Nevertheless tastes great. Read More
(2)