Back 1/2 Cup Butter, room temperature
6 Tbsp. Sugar
1-3/4 Cups Sifted Flour
1-1/2 teas. Watkins Baking Powder
1/2 teas. Salt
1 Tbsp. Watkins Poppyseed
In a large bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. In a medium bowl, sift together flour, baking powder and salt. Using a pastry blender or tines of a fork, cut flour into butter. Add a 1/4c water to form a stiff dough. On a well-floured surface, roll dough to 1/4 inch thickness. Sprinkle poppy seeds over dough to cover and lightly press them into surface of dough, using rolling pin. Cut dough into shapes using a 1" cookie or biscuit cutter. Place on a greased cookie sheet and bake in a preheated 350 degree oven until bottoms an edges are lightly brown, 7 to 8 minutes. Cool on wire rack and store in airtight containers.
© Copyright 1999 The Rising
Stars Team
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