Recipes and Cooking White Chocolate Poppy Seed Cookie Finish these cookies with a swipe of white chocolate and a sprinkle of poppy seeds. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Freeze Time: 1 hrs Bake Time: 14 mins Total Time: 20 mins Servings: 18 Jump to Nutrition Facts Ingredients ¼ recipe Vanilla Cookie Dough ⅓ cup finely chopped white baking pieces 1 tablespoon poppy seeds ½ cup white baking pieces, melted ¼ teaspoon poppy seeds Vanilla Cookie Dough Base 1 pound butter, cut into chunks and softened 1 ⅓ cup sugar 1 teaspoon salt 2 egg whites 1 tablespoon vanilla 4 cup all-purpose flour Directions Place dough in a medium bowl. Add finely chopped white baking pieces and 1 tablespoon poppy seeds; stir to combine. Working between sheets of parchment paper or waxed paper, roll the dough out to 1/4-inch thickness. Slide onto a cookie sheet and freeze at least 1 hour or chill at least 3 hours. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Peel the paper from the top of the dough. Use a 2-inch round cutter to cut circles from dough (if dough is too firm, let stand a few minutes before cutting). Arrange 1 1/2 inches apart on prepared cookie sheets. Gather scraps, roll, and chill as above. Bake for 14 to 16 minutes or until golden around the edge and on the bottom. Cool on cookie sheets for 5 minutes. Remove and cool on wire racks. Spread tops of cooled cookies with melted white chocolate baking pieces. Sprinkle with 1/4 teaspoon poppy seeds. Chill about 30 minutes or until chocolate sets. Vanilla Cookie Dough Base In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt; beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla; beat until combined. Gradually add flour, beating until combined. Rate it Print Nutrition Facts (per serving) 148 Calories 8g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 148 % Daily Value * Total Fat 8g 10% Saturated Fat 6g 30% Cholesterol 14mg 5% Sodium 94mg 4% Total Carbohydrate 16g 6% Total Sugars 10g Protein 1g Vitamin C 0mg 0% Calcium 10mg 1% Iron 0.4mg 2% Potassium 14mg 0% Folate, total 13.3mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.