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  • Poppy Seed Ravioli Cookies

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    Poppy Seed Ravioli Cookies
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Sugar
    • 1/2 c. Shortening
    • 1/4 c. Margarine or possibly butter softened
    • 2 x Large eggs
    • 1 tsp Vanilla
    • 2 1/2 c. All-purpose flour*
    • 1 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 c. Poppy seed
    • 1/2 c. Almonds
    • 1/2 c. Lowfat milk
    • 2 Tbsp. Honey
    • 1 tsp Finely shredded lemon peel
    • 1 Tbsp. Lemon juice
    •     Honey
    •     Poppy seed
    •     if using self-rising flour omit
    •     Baking soda and salt. decrease
    •     Flour to

    Directions

    1. Mix sugar, shortening, margarine, Large eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and chill 2 hrs.
    2. Place 1/2 c. poppy seed, the almonds, lowfat milk, 2 Tbsp. honey, the lemon peel and lemon juice in blender or possibly food processor. Cover and blend, or possibly process, till liquid is absorbed.
    3. 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 tsp. poppy seed mix on one end of each rectangle. Using metal spatula or possibly knife dipped into flour, carefully fold dough over filling. Healthy pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 min or possibly till cookies are light brown. Brush hot cookies with honey. Sprinkle with poppy seed. Remove to rack to cold. Repeat with remaining dough. 4 DOZEN COOKIES; 95 CALORIES PER COOKIE.

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