Honey and Poppy Seed Hearts | Midwest Living

Honey and Poppy Seed Hearts

Honey and Poppy Seed Hearts

Login to rate this recipe.
  • Makes: 36 servings
  • Prep 40 mins
  • Chill 2 hrs
  • Bake 8 mins to 10 mins per batch

Login to save this recipe

Honey gives these cinnamon-spiced cookies great flavor and a slightly soft texture.


  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 3 tablespoons honey
  • 2 teaspoons finely shredded lemon or orange peel
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 egg white
  • 1 tablespoon water
  • 2 tablespoons poppy seed


  1. Lightly grease a cookie sheet; set aside.
  2. In a large mixing bowl beat butter with electric mixer on medium to high speed about 30 seconds. Add the sugar, honey, lemon or orange peel, baking powder, cinnamon, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in the egg until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  3. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
  4. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-1/2- to 3-inch heart-shaped cookie cutter, cut out dough. Place 2 inches apart on prepared cookie sheet. To later be able to string cookies together with a ribbon, use a straw to make a hole in the center of each cookie.
  5. In a small bowl beat egg white with water. Brush tops of the cookies with egg white mixture and sprinkle with poppy seed.
  6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are golden. Transfer cookies to a wire rack; cool. Makes about 36 (2-1/2-inch) cookies.

Nutrition Facts

(Honey and Poppy Seed Hearts)

Servings Per Recipe 36, sat. fat (g) 2, chol. (mg) 16, Fat, total (g) 4, carb. (g) 11, iron (mg) 1, pro. (g) 1, calcium (mg) 10, vit. A (RE) 31, cal. (kcal) 85, sodium (mg) 61

Add Your Comment