olga_d_ont
Well-known member
Jam filled Poppy Seed Cookies (Malyna i Mak Tistechka)
If you wish you can fill these tasty cookies with raspberry or seedless raspberry jam, apricot or plum jam.
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened (85 g)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon poppy seeds
1/3 cup raspberry jam (to fill cookies)
GLAZE:
1/2 cup confectioners sugar (icing/powdered)
4 to 5 teaspoons half and half cream (10% m.f.)
1/4 teaspoon almond extract
Preheat oven to 375º F. Place oven rack in centre of oven.
In large mixing bowl, combine butter, cream cheese, granulated sugar and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and poppy seeds. Beat at low speed until soft dough forms. Divide dough in 1/2.
On lightly floured board, roll 1/2 of dough to 1/8 to 1/4 inch thickness. Using 2 1/2 inch round cookie cutter, cut circles into dough. Place circles 2 inches apart on ungreased cookie sheets.
Spoon about 1/4 teaspoons jam onto centre of each circle. (Do not overfill). Fold top half of circle over bottom half. Press edges with fork dipped in flour to seal. Repeat with remaining dough and jam.
Bake for 7 to 9 minutes, or until edges are light golden brown. Cool completely.
In small mixing bowl, combine glaze ingredients. Stir until smooth. With a fork dip into glaze and drizzle glaze over cookies. Let dry completely before storing. Makes about 3 dozen cookies.
If you wish you can fill these tasty cookies with raspberry or seedless raspberry jam, apricot or plum jam.
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened (85 g)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon poppy seeds
1/3 cup raspberry jam (to fill cookies)
GLAZE:
1/2 cup confectioners sugar (icing/powdered)
4 to 5 teaspoons half and half cream (10% m.f.)
1/4 teaspoon almond extract
Preheat oven to 375º F. Place oven rack in centre of oven.
In large mixing bowl, combine butter, cream cheese, granulated sugar and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and poppy seeds. Beat at low speed until soft dough forms. Divide dough in 1/2.
On lightly floured board, roll 1/2 of dough to 1/8 to 1/4 inch thickness. Using 2 1/2 inch round cookie cutter, cut circles into dough. Place circles 2 inches apart on ungreased cookie sheets.
Spoon about 1/4 teaspoons jam onto centre of each circle. (Do not overfill). Fold top half of circle over bottom half. Press edges with fork dipped in flour to seal. Repeat with remaining dough and jam.
Bake for 7 to 9 minutes, or until edges are light golden brown. Cool completely.
In small mixing bowl, combine glaze ingredients. Stir until smooth. With a fork dip into glaze and drizzle glaze over cookies. Let dry completely before storing. Makes about 3 dozen cookies.
Jam filled Poppy Seed Cookies (Malyna i Mak Tistechka)
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