Zutaten für Poppy Seed Almond Cookies
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted margarine, softened
- Light Corn Syrup
- Almond Extract
- 1 large egg
- 1 large egg white
- All Purpose Flour
- 1/4 cup poppy seeds
- 1 teaspoon baking soda
- Vegetable Oil Cooking Spray
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Zubereitung von Poppy Seed Almond Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened margarine and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the corn syrup, almond extract, whole egg, and egg white until well combined.
- In a separate bowl, whisk together the flour, poppy seeds, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the sliced almonds (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
0g
Carbs
4g
