21 December 2007

Penzey's Poppy Seed Cookies

1 c butter, softened
3/4 c sugar
1 egg
1 t vanilla extract
2 c all-purpose flour
1/2 c finely ground almonds
1/2 c whole blue poppyseeds
1/4 t salt

Cream the butter. Add the sugar, egg and vanilla and mix well. In a separate bowl, mix together the flour, almonds, poppyseeds, and salt. Gradually add to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll in sugar if desired.

Wrap in waxed paper and chill for a few hours. Preheat oven to 325 degrees. Slice logs about 1/4" thick and bake at 325 degrees for about 12 minutes or until the edges start to brown.

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