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Poppy Seed Cookies Recipe
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Hot milk||1⁄4 Cup (4 tbs)|
|Butter||4 Ounce, softened (8 Tablespoon)|
|Sugar||1⁄2 Cup (8 tbs)|
|Semi-sweet chocolate||2 Ounce, chopped|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Currants||1 Cup (16 tbs)|
|Grated orange rind||1|
Serving size: Complete recipe
Calories 2663 Calories from Fat 1236
% Daily Value*
Total Fat 143 g219.6%
Saturated Fat 73 g365.1%
Trans Fat 0 g
Cholesterol 249.5 mg
Sodium 466.3 mg19.4%
Total Carbohydrates 329 g109.6%
Dietary Fiber 32.6 g130.3%
Sugars 144.9 g
Protein 39 g78.8%
Vitamin A 61% Vitamin C 126.7%
Calcium 165.3% Iron 110.4%
*Based on a 2000 Calorie diet
Beat the butter and sugar in a large bowl until the mixture is light and creamy.
Melt the chocolate in the top of a double boiler over hot water, or in a microwave.
Stir the melted chocolate into the butter and sugar mixture.
Sift together the flour, baking powder, cinnamon and cloves and fold into the chocolate mixture.
Fold in the currants, orange rind and poppy seeds.
Chill the batter for 1 hour.
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Drop the batter onto the baking sheets by teaspoon-fuls, about 1 inch apart.
Bake for 15 minutes.
Cool the cookies on wire racks.