Poppy Seed-Almond Cookies 1 c Sugar
1/3 c Butter
2 tb Light corn syrup
1 1/2 ts Almond extract
1/4 c Egg substitute; liquid
1 Egg white
2 1/4 c All-purpose flour
2 tb Poppy seeds
1 ts Baking soda
Cream sugar and margarine at medium speed of a mixer until fluffy
(about 3 minutes). Add corn syrup, almon extract, egg substitute and
egg white; beat well. Stir together flour, poppy seeds and baking
soda. Add to creamed mixture, beating well.
Drop dough by rounded tablespoons onto baking sheets coated with
cooking spray. Bake at 350F for 10 minutes or until lightly browned;
leet cool on pans 1 minute. Remove from pans, and let cool completely
on wire racks.
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