Almond Poppy Seed Shortbread Recipes

Steps:

• Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
• Add corn syrup, extract, egg, and egg white; beat well.
• Combine flour, poppy seeds, and baking soda; stir.
• Add to creamed mixture, beating well.
• Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
• Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
• Remove from pans, and let cool completely on wire racks.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
• Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
• Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
• Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

Steps:

• With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.
• Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.
• Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.
• Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.
• Wrap the log tightly in the paper and twist the ends.
• Refrigerate until firm, about an hour.
• Preheat oven to 350 degrees.
• Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.
• Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.
• Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.
• Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
• Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.
• Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.
• Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
• Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

Steps:

• Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
• Add the flour and blend well.
• Roll the dough into balls and press down with the palm of your hand to desired size.
• The cookies will not spread.
• Place a sliced almond on top for accent.
• Bake at 350* for 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
• Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
• Chill dough in the refrigerator until set, about 10 minutes.
• Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
• Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
• Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.