White Chocolate and Poppy Seed Cookies

This week for Tuesdays with Dorie, we are making cookies. A rolled cookie dough using Dorie’s Do-Almost-Anything Vanilla cookie dough with the addition of white chocolate and poppy seeds. As with most rolled cookies, you need to plan ahead for chilling time. My first batch I cooked for 19 minutes, burned. The second batch I baked 2 minutes less and those turned out alright. These are crisp cookies. This recipe was a little too finicky for me and 56 grams of white chocolate was not enough to cover all my cookies. My husband declared that they were good cookies so all is well.


3 Comments Add yours

  1. Cakelaw says:

    These were good! I needed more chocolate for the top too.


  2. These were good and I also didn’t have enough chocolate for the tops. But I ended up preferring the ones I didn’t frost (too sweet otherwise!)


  3. cute! thanks for the tips. i have the dough rolled out int he freezer, but haven’t baked them yet.


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