SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 79.7
  • Total Fat: 2.7 g
  • Cholesterol: 6.2 mg
  • Sodium: 74.4 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.7 g

View full nutritional breakdown of Lemon Poppy Seed Crisps (cookies) calories by ingredient
Report Inappropriate Recipe

Lemon Poppy Seed Crisps (cookies)

Submitted by: DILBERTA

Introduction

I found this recipe on a package of Martha White Lemon Poppy Seed Muffin Mix and I just had to try them. Well, to quote Rachel Raye, "Yummo"!

Enjoy!
I found this recipe on a package of Martha White Lemon Poppy Seed Muffin Mix and I just had to try them. Well, to quote Rachel Raye, "Yummo"!

Enjoy!

Number of Servings: 18

Ingredients

    COOKIES
    1/4 cup light butter, melted
    2 tablespoons sugar
    2 tablespoons 1% milk

    1 package Martha White Lemon Poppy Seed Muffin Mix

    1-2 teaspoons sugar

    GLAZE
    6 tablespoons powdered sugar
    1-2 teaspoons 1% milk

Directions

1. HEAT oven to 350. Combine butter, sugar and milk. Mix well. Add the muffin mix and stir until well blended. Shape the dough into 1-inch balls (I use a cookie scoop, which looks like a small ice cream scoop). Place 2 inched apat on a cookie sheet. Flatten each cookie with the bottom of a small glass dipped in sugar (1-2 teaspoons)

2. BAKE for 5-7 minutes or until the egdes are light golden brown. Cool for 2 minutes, remove them from the cookie sheet and sool completely.

3. In a small bowl combine the powdered sugar and stir in enough milk to make your desired drizzling consistency. Blend until smooth and then drizzle over cooled cookies.

Number of Servings: 18

Recipe submitted by SparkPeople user DILBERTA.






Great Stories from around the Web


Rate This Recipe