The best delicious Chocolate Raisin Poppyseed Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raisin Poppyseed Cookies recipe today!
Hello my friends, this Chocolate Raisin Poppyseed Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Raisin Poppyseed Cookies is amazingly delicious, and addictive, everyone will be asking for more Chocolate Raisin Poppyseed Cookies.
What Makes This Chocolate Raisin Poppyseed Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raisin Poppyseed Cookies.
Ready to make this Chocolate Raisin Poppyseed Cookies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Milk
1 ts Lemon zest
1/2 c Poppyseeds
1 ts Vanilla extract
2 oz Unsweetened baking chocolate
3/4 c Sifted flour
1/4 c Butter, softened
1/2 ts Baking powder
1/2 c Sugar
1/2 ts Cinnamon
1 Egg yolk
1/8 ts Ground cloves
1/4 c Raisins, coarsely chopped
Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets with
shortening.
In a small saucepan, heat the milk till it coats the back of a metal spoon.
Remove from heat. Stir the poppyseeds into the milk and let soak. Melt the
chocolate in a double boiler over simmering water, stirring frequently.
Remove from heat and set aside.
In a large mixing bowl, cream the butter and sugar. Beat in the egg yolk,
lemon zest, and vanilla extract. Mix well. Stir in the melted chocolate.
Sift flour, baking powder, cinnamon and cloves. Gradually add the flour and
spices to the batter. Stir in the poppyseed and milk and mix well.
Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches
apart. Bake for about 20 minutes, or until the cookies have browned around
the edges.
After they have cooled for 2 or 3 minutes, remove them to cooling racks.
Makes about 24 cookies
~–@ Jenny
From
Yields
24 Servings
Leave a Reply