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Categories:Viewed: 1 - Published at: a year ago
Ingredients
- 6 Tablespoons Butter, Softened
- 1 cup Sugar
- 2 whole Medium Eggs
- 2 Tablespoons Light Corn Syrup
- 1-1/2 teaspoon Almond Extract
- 2-1/4 cups Unbleached White Flour
- 1 teaspoon Baking Soda
- 2 Tablespoons Poppy Seeds
Method
- Preheat oven to 350 degrees F.
- Cream together butter and sugar on medium speed in your mixer, until well blended and slightly fluffy. In a separate container, put eggs, corn syrup and almond extract, mixing slightly to break up the eggs. Add to the sugar/butter mixture, and continue mixing until well incorporated together. Combine in flour, soda and poppy seeds. You should now have a pretty stiff cookie batter.
- On a baking sheet lined with a Silpat or parchment paper, using a cookie scoop, drop the cookie dough spaced evenly on the sheet. With the back of the scoop, slightly press the cookie ball until you have a small indention.
- Bake for 10 minutes or until slightly browned on the edges.
- Using the cookie scoop, you should have approximately 33 cookies.
