Hungarian Poppy Seed Nut Slices

<b>Hungarian Poppy Seed Nut Slices</b><br>
<br>
<i>Richard J. Kopro sent this recipe in memory of his wife, Mildred, who he said made dozens of these cookies for family and friends during their 62 years of marriage. We liked the balance of nuts, poppy seeds and slight sweetness in this slim cookie, which would go nicely with tea.</i><br>
<br>
(Makes about 5 dozen)<br>
<br>
1 cup soft butter<br>
<br>
1 cup sugar<br>
<br>
1 egg<br>
<br>
1 teaspoon vanilla<br>
<br>
1/2 teaspoon cinnamon<br>
<br>
1 1/2 cups finely chopped almonds<br>
<br>
1/2 cup poppy seeds<br>
<br>
1/4 teaspoon salt<br>
<br>
2 cups flour<br>
<br>
2 tablespoons sugar, for rolling<br>
<br>
Cream butter and sugar in a large bowl. Add egg, vanilla and cinnamon and beat 2 to 3 minutes.<br>
<br>
Add almonds and poppy seeds and beat 1 minute. Gradually stir in salt and flour by hand and mix until incorporated. Refrigerate dough for about 30 minutes.<br>
<br>
 Form the dough into 2 rolls, about 2 inches in diameter each. Roll the cylinders in the 2 tablespoons sugar. Wrap rolls in wax paper and refrigerate 2 to 3 hours.<br>
<br>
Preheat the oven to 325 degrees. Cut chilled dough into 1/4-inch slices and place on an ungreased cookie sheet. (Tester's note: We lined ours with parchment paper.) Bake about 20 minutes, or until edges are golden brown.<br>
<br>
<i>Courtesy of Richard J. Kopro, Towson</i><br>
<br>
Per cookie: 78 calories, 1 gram protein, 5 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 12 milligrams sodium<br>
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( Baltimore Sun photo by Lloyd Fox / November 13, 2008 )

Hungarian Poppy Seed Nut Slices

Richard J. Kopro sent this recipe in memory of his wife, Mildred, who he said made dozens of these cookies for family and friends during their 62 years of marriage. We liked the balance of nuts, poppy seeds and slight sweetness in this slim cookie, which would go nicely with tea.

(Makes about 5 dozen)

1 cup soft butter

1 cup sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 1/2 cups finely chopped almonds

1/2 cup poppy seeds

1/4 teaspoon salt

2 cups flour

2 tablespoons sugar, for rolling

Cream butter and sugar in a large bowl. Add egg, vanilla and cinnamon and beat 2 to 3 minutes.

Add almonds and poppy seeds and beat 1 minute. Gradually stir in salt and flour by hand and mix until incorporated. Refrigerate dough for about 30 minutes.

Form the dough into 2 rolls, about 2 inches in diameter each. Roll the cylinders in the 2 tablespoons sugar. Wrap rolls in wax paper and refrigerate 2 to 3 hours.

Preheat the oven to 325 degrees. Cut chilled dough into 1/4-inch slices and place on an ungreased cookie sheet. (Tester's note: We lined ours with parchment paper.) Bake about 20 minutes, or until edges are golden brown.

Courtesy of Richard J. Kopro, Towson

Per cookie: 78 calories, 1 gram protein, 5 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 12 milligrams sodium


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