Poppyseed Cookies

Delicious, not-too-sweet cookies filled with poppyseeds.

Yield 3 dozen cookies
Time 1 hour
  • 2 mixing bowls
  • whisk
  • sifter
  • wooden spoon
  • small bowl
  • baking sheet(s)
  • rolling pin
  • cookie cutter or glass with fine rim
  • 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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