Cookies Special Issue: Poppyseed Bars - FineCooking.com

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Cookies Special Issue: Poppyseed Bars

By Pielove, member

October 15th, 2010

I bought a big bag of poppy seeds and needed to use them up before they got rancid.  So, when I saw that the poppy seed bars recipe in the new special issue "Cookies, Brownies, Bars, and Beyond" called for 1.5 cups of seeds, I knew I had to make it.  Not 2 Tbsp, not 1/4c, a full 1.5 cups!  These were easy enough and very tasty-- I added some golden raisins for a little Polish touch.  I love the lemon and almond flavors.  They were a bit crumbly, but in a yummy way.  I would make these again using jam, or rehydrated dried fruit in place of the seeds-- it is such an easy recipe.  This special issue is really cool.

The photo is my daughter eyeing the powdered sugar on top!

Recipe Used: Poppyseed Bars


posted in: Gallery, cookies
Comments (3)

Sseneviratne writes: What a lovely picture! Thanks for sharing. Posted: 4:44 pm on October 21st

Pielove writes: I did make a half-recipe of these bars, because I only had 3/4 cup seeds-- these are very rich! Posted: 3:41 pm on October 16th

kitchengoddess writes: Oh pie, she is the cutest! I sent DH to the store to buy me 2 T of poppy seeds from the bulk section for a recipe. He came back with a whole bag. HA But even with that I don't think I have enough for the 1.5 cups...maybe I'll have to send him out for more!!! LOL Posted: 6:52 am on October 16th

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