Thu, May 24 2012
Nutty Poppy Seed Cookies
A great little cookie to be served with tea at your Saturday brunch gathering.
Ingredients
5 C. flour
pinch salt
1/2 stick oleo, softened
1 can evaporated milk (i.e. Carnation)
5 egg yolks beaten
3/4 C. sugar
1 lg. yeast cake
Nut filling:
2 1/2 C. ground nuts
1 1/2 C. sugar
5 egg whites, beaten until stiff peaks form
OR
5 cans poppy seed filling for one recipe
Nutrition Information
Serving Size 1 cookies 14g
Recipe makes 24 cookies)
Calories 69
Calories from Fat 38 (56%)
Amount Per Serving %DV
Total Fat 4.3g 6%
Saturated Fat 2.6g 12%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 25mg 8%
Sodium 60mg 2%
Potassium 9mg 0%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.2g 0%
Sugars 2.8g
Protein 0.8g 1%
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Mix flour, salt, sugar together in large pan then add oleo and mix well until blended good. Crumble yeast into can of milk until yeast is dissolved. then add to flour mixture with egg yolks until blended well. Refrigerate dough overnight.
Divide dough in 6 equal parts in morning. Roll each out on floured surface into a circle and cut like a pizza and fill each triangle with nuts or poppy seed filling, and roll up crescent style. Bake at 350 for 35-45 minutes.
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