Poppy Seed Croissant Cookies

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  • Makes: 48 servings
  • Serving Size: 1 cookie
  • Makes: 48 cookies
  • Prep: 40 mins
  • Chill: 1 hr 45 mins
  • Bake: 15 mins 350°F per batch

Poppy Seed Croissant Cookies

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Directions

  1. In a large mixing bowl beat cream cheese, butter, and the 1/4 cup granulated sugar with an electric mixer on medium to high speed until light and fluffy. Beat in 1 teaspoon of the lemon peel, the vanilla, and salt. Add flour; beat on low speed just until combined.
  2. Turn dough out onto a lightly floured surface; divide into four equal portions. Shape each portion into a ball. Cover and chill dough about 1 hour or until easy to handle. Meanwhile, in a medium bowl stir together poppy seed filling, the 2 tablespoons sugar, and the remaining 1 teaspoon lemon peel.
  3. Line cookie sheets with parchment paper; set aside. On a lightly floured surface roll one portion of dough at a time into a 9-inch circle. Spoon about 1/4 cup of the poppy seed filling onto the circle; spread to 1/2 inch from the edge. Using a sharp knife, cut circle into 12 wedges. Starting at the wide edge, roll up each wedge. Place 2 inches apart on prepared cookie sheets, point sides down. Repeat with remaining dough and filling. Cover and chill for 45 minutes.
  4. Preheat oven to 350 degrees F. In a small bowl whisk together egg and milk until frothy. Brush lightly on cookies. Bake for 15 to 18 minutes or until tops are light golden brown. Transfer to a wire rack and let cool. Sprinkle cooled cookies lightly with powdered sugar.

From the Test Kitchen

To Stoe:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

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Nutrition Facts (Poppy Seed Croissant Cookies)

  • Per serving:
  • 102 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 19 mg chol. ,
  • 68 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.

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