Recipe courtesy of Gale Gand

Poppy Seed Cakes

  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 12 min
  • Yield: 5 dozen
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1 cup butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

1/3 cup poppy seeds

1/4 teaspoon salt

2 1/4 cups flour

1/2 teaspoon cinnamon


  1. In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
  2. 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.
  3. 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.
  4. 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.
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