Poppy Seed Icebox Cookies Recipe
Ingredients
| Margarine | 1⁄3 Cup (5.33 tbs), softened | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Egg | 1 , beaten | |
| Skim milk | 2 Tablespoon | |
| Almond extract | 1⁄2 Teaspoon | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Poppy seeds | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2108 Calories from Fat 702
% Daily Value*
Total Fat 80 g123.4%
Saturated Fat 14.1 g70.6%
Trans Fat 4.2 g
Cholesterol 212.1 mg70.7%
Sodium 1743.3 mg72.6%
Total Carbohydrates 313 g104.5%
Dietary Fiber 13 g52.1%
Sugars 137.4 g
Protein 36 g72.9%
Vitamin A 56.6% Vitamin C 1.3%
Calcium 60.8% Iron 80.9%
*Based on a 2000 Calorie diet
Directions
Add egg, beating well.
Add skim milk and almond extract.
Stir in poppy seeds.
Divide dough into 4 equal portions; place each portion on a sheet of plastic wrap, and shape into a 4- x 2-inch log.
Wrap logs in plastic wrap, and refrigerate or freeze until firm.
Unwrap logs, and cut into 1/4 inch slices.
Place 1 inch a qarr on ungreased cookie sheets.
Bake at 350° for 6 to 8 minutes or until lightly browned.
Cool on wire racks.
Chef
