Recipe courtesy of Gale Gand
Poppy Seed Cakes
Getting reviews...
- Level: Easy
- Total: 29 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 12 min
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 59
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 11 mg
- Level: Easy
- Total: 29 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 12 min
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 59
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 11 mg
Ingredients
Directions
- In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
- In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.
- In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
- Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.
