ALMOND POPPY SEED COOKIES
These little sweeties are easy to throw together and taste like a shortbread full of poppy seeds – imagine that!
I filled them with the dark chocolate, but you could use any flavor of sugar-free jam you liked. If you use jam, indent and fill them before baking.
1/2 cup butter (no substitutions)
1/4 cup Whey Low Granular
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 1/2 tablespoons poppy seeds
1/8 teaspoon salt
4 ounces sugar free dark chocolate, melted OR
1/2 cup sugar free jam
Preheat oven to 350 degrees.
In a large bowl cream the butter and sugar sub until fluffy. Beat in egg yolk and extracts.
In another bowl combine flour, poppy seeds, and salt. Gradually stir into the creamed mixture. Roll into 1 inch balls and place 2 inches apart on an ungreased or lined baking sheet. With the end of a wooded spoon or your finger make an indentation in the center of each cookie. Bake for 10-12 minutes or until the bottoms are just golden. Remove from oven and immediately make the indentation deeper, if necessary. Allow to cool on wire racks. Fill each cookie with melted chocolate or warmed jam. Makes about 30 cookies.
Per cookie with chocolate: Calories 66; Protein 1 g; Fat 5 g; Carbs 4 g; Sugar 0 g; Sodium 23 mg
Per cookie with jam: Calories 50; Protein 1 g; Fat 3 g; Carbs 4 g; Sugar 0 g; Sodium 22 mg