ALMOND POPPY TEA COOKIES – Bite-sized almond flavored sugar cookies with poppyseeds and topped with an almond icing. No one has to know just how quick and easy these elegant treats are to make.
Almond Poppy Tea Cookies have been a favorite in our home for years and years. The recipe was first shared with me by a friend that I met through my daughters elementary school. It quickly became a frequently requested dessert.
I especially love that these cookies are very simple and quick to make, and I generally have all the ingredients on hand. They are also so pretty! They’re perfect if I’m serving them for an event and want something a little extra special.
I would recommend storing the cookies single layer, especially if you’re going to serve them for an event or for guests. Stacking them will cause the icing to squish and transfer. They will still taste amazing, but won’t be as pretty.
Alternatively, if you’re making them ahead of time and need to stack them up, I would wait to apply the icing until an hour or two before serving. The cookies keep really well in an air tight container for several days.
Here’s what you need to make Almond Poppy Tea Cookies…
- Sugar cookie mix
- Flour
- Poppy seeds
- Butter
- Cream cheese
- Almond extract
- Egg
- Sliced almonds
- Powered sugar
- Water
Almond Poppy Tea Cookies
ALMOND POPPY TEA COOKIES - Bite-sized almond flavored sugar cookies with poppyseeds and topped with an almond icing. No one has to know just how quick and easy these elegant treats are to make.
Ingredients
- 1 sugar cookie mix (1 pound 1.5 ounces)
- 1/3 cup flour
- 1 tablespoon poppy seeds
- 1/2 cup butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 2 teaspoons almond extract, divided
- 1 egg
- 1/4 cup sliced almonds, optional
- 2 cups powered sugar
- 6-8 tablespoons water
Instructions
- Preheat oven to 350.
- In a large bowl, cream together the butter and cream cheese.
- Add in the poppy seeds, egg and 1 teaspoon of the almond extract. Mix to comine.
- Add the sugar cookie mix and flour. Mix to combine.
- Using a 1 tablespoon-sized scoop, portion out the dough and arrange on cookie sheet spaced out about 2 inches.
- Bake 9-11 mintues, until light golden brown at the edges.
- Cool on cookie sheet for about 5 minutes before moving to a cooling rack.
- To make the icing: in a small mixing bowl, whisk together the powered sugar, the remaining 1 teaspoon of almond extract and enough water to make the icing spreadable without being too thin.
- Spread the icing over the cooled cookies. Top with sliced almonds before the icing starts to set.
- Store in an air tight container at room temperture.
Nutrition Information:
Yield: 20 Serving Size: 2 cookiesAmount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 59mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Betty Crocker
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