Almond Poppy Tea Cookies Recipe

Almond Poppy Tea Cookies Recipe

  • 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
  • 1/3 cup Gold Medal® all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 cup butter or margarine, softened
  • 1 (3 ounce) package cream cheese, softened
  • 2 teaspoons almond extract
  • 1 egg
  • 1/4 cup sliced almonds, if desired
  • 1 cup powdered sugar
  • 3 teaspoons water, or as needed
  1. Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
  2. Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
  3. Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
  4. Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
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