| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
96 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter; softened |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Prepared poppyseed paste |
| 2 3/4 |
c |
Flour |
| 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
TO DUST THE COOKIES
PREHEAT OVEN TO 350F with rack in middle of oven. Combine butter, sugar and
salt in an electric mixer fitted with a paddle, if you have one, and beat
at medium speed until creamy. Add the eggs and poppyseed paste and beat
until incorporated. Reduce speed to slow and slowly add the flour. Beat
until incorporated. Using 2 soup spoons, drop tablespoon dollops of batter
1-inch apart onto a lightly buttered or non-stick cookie sheet. Place
cookies in the oven for 15 minutes. Edges should be light golden brown when
done. Remove from oven and let cool completely, then sprinkle cookies with
powdered sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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