Title: Poppy Seed Ravioli Cookies
Categories: Cookies
Yield: 48 servings
1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
1/2 c Poppy seed
1/2 c Almonds
1/2 c Milk
2 tb Honey
1 ts Finely shredded lemon peel
1 tb Lemon juice
Honey
Poppy seed
*if using self-rising flour
--- omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.
Recipe by: Betty Crocker's Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the
lemon peel and lemon juice in blender or food processor. Cover and blend,
or process, until liquid is absorbed.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon poppy seed mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN
COOKIES; 95 CALORIES PER COOKIE.
