Poppyseed Cookies with Grapefruit Glaze

Poppyseed Cookies with Grapefruit Glaze

Poppyseed, Vanilla, and Grapefruit Glaze combine to create a delicious cookie.

Poppyseed Cookies with Grapefruit Glaze
Makes about 30
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds*, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups confectioners’ sugar
  • 3 tablespoons grapefruit juice
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, almond extract, and vanilla extract, beating until incorporated.
  3. In a medium bowl, whisk together flour, 1 tablespoon poppy seeds, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until dough comes together.
  4. Divide dough in half. Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.
  5. Remove chilled dough from freezer, and place on a lightly floured surface. Using a 3½-inch Star of David cutter, cut dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets.
  6. Bake cookies until edges are lightly golden brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
  7. In a medium bowl, whisk together confectioners’ sugar and grapefruit juice until smooth. Brush glaze onto cooled cookies, and sprinkle with remaining 2 tablespoons poppy seeds. Let cookies dry.
  8. Store in an airtight container with layers separated by waxed paper.
*We used Whole Blue Poppy Seed from Penzeys.

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