Queen Esther's Cookies
Item
Title
Queen Esther's Cookies
Description
A recipe for Queen Esther's Cookies
Creator
Gloria Greene
pages
30
transcription
Ingredients
½ c. butter or margarine, softened
½ c. sugar
1 egg
½ vanilla extract
¼ tsp. almond extract
¼ - ⅙ c. poppy seeds
2 c. all-purpose flour (or ½ whole wheat)
½ tsp. baking powder
1 Tbsp. water
Directions
In a bowl, cream the butter with the sugar until light and fluffy. Beat in the egg, water and vanilla and almond extracts. Then mix in the poppy seeds. Add the flour and baking powder and mix to form a very stiff dough. This dough may now be used for rolled cookies or drop cookies.
Rolled Cookies: Form the dough into a circle; wrap in plastic and refrigerate for several hours. Roll out dough ⅛ inch thick on a floured surface and cut into desired shapes. (Rechill dough that becomes hard to handle.) Place shapes on a lightly greased baking sheet, leaving ½ inch between cookies. Bake in a preheated 350° oven for 10-12 minutes or until lightly browned. Cool.
½ c. butter or margarine, softened
½ c. sugar
1 egg
½ vanilla extract
¼ tsp. almond extract
¼ - ⅙ c. poppy seeds
2 c. all-purpose flour (or ½ whole wheat)
½ tsp. baking powder
1 Tbsp. water
Directions
In a bowl, cream the butter with the sugar until light and fluffy. Beat in the egg, water and vanilla and almond extracts. Then mix in the poppy seeds. Add the flour and baking powder and mix to form a very stiff dough. This dough may now be used for rolled cookies or drop cookies.
Rolled Cookies: Form the dough into a circle; wrap in plastic and refrigerate for several hours. Roll out dough ⅛ inch thick on a floured surface and cut into desired shapes. (Rechill dough that becomes hard to handle.) Place shapes on a lightly greased baking sheet, leaving ½ inch between cookies. Bake in a preheated 350° oven for 10-12 minutes or until lightly browned. Cool.
