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 Recipe: Poppyseed Cookies
Delicious, not-too-sweet cookies filled with poppyseeds.
| Yield |
3 dozen cookies |
| Time |
1 hour |
| Tools |
- 2 mixing bowls
- whisk
- sifter
- wooden spoon
- small bowl
- baking sheet(s)
- rolling pin
- cookie cutter or glass with fine rim
|
| Ingredients |
- 3 eggs
- ¾ c vegetable oil
- 1¼ c sugar
- 3½ c white flour
- 2 t baking powder
- ¼ t salt
- ½ c poppyseeds
- ½ t cinnamon
|
| Directions |
Briefly whisk together the eggs, then add the oil and 1 c sugar. In another
bowl, sift flour, baking powder, and salt, then stir in poppyseeds. Combine
wet and dry ingredients into a stiff dough. Sprinkle some flour on your
counter and knead the dough until smooth. Divide dough into three or four
balls, place in bowl, and refrigerate for 30 minutes.
Oil your baking sheet(s). Mix remaining ¼ c sugar and cinnamon in small
bowl.
Roll out one ball of dough on floured counter until very thin (¼ inch).
Cut with cookie cutter or glass and place cookies on baking sheet. Sprinkle
with cinnamon-sugar mixture.
Bake until golden, about 10-12 minutes. Let cool completely before
serving or storing in a sealed container. |
| Notes |
 Adapted from
The Moosewood Collective's Moosewood Restaurant Celebrates: Festive
meals for holidays and special occasions. These cookies are part of the
Hanukkah menu.
Buy it:
Amazon.com |
Amazon.co.uk
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Laura K. Lawless
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