Post by blackcrowheart on Dec 7, 2006 12:38:57 GMT -5
Poppy Seed Cookies
Dough:
1/4 pound unsalted butter, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest
Filling:
1/2 cup milk
1 tablespoon honey
1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon ground allspice
Make the dough: With an electric mixer, beat together the butter,
sugar, egg and sour cream in a large bowl. Mix in the flour, salt and
lemon zest to make a stiff dough. (The dough may be made ahead and
refrigerated covered, for up to two days.)
Preheat the oven to 350 degrees and lightly oil a baking sheet. Make
the filling: Bring all of the filling ingredients to a boil in a
sauce pan. Reduce the heat and simmer, uncovered, for 5 minutes,
stirring frequently, until the sugar and honey are well dissolved.
Remove from the heat and set aside to cool slightly.
Roll out the dough on a floured board in a rectangle 1/3-inch thick.
Spread the poppy seed filling on the dough and roll the rectangle
from the long side as you would a jelly roll. Bake the roll on the
baking sheet for 40 to 45 minutes, or until lightly browned. Remove
from the oven, let cool for 5 to 10 minutes, and slice while still
warm into about 24 cookies.
Yields 24 cookies.
Dough:
1/4 pound unsalted butter, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest
Filling:
1/2 cup milk
1 tablespoon honey
1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon ground allspice
Make the dough: With an electric mixer, beat together the butter,
sugar, egg and sour cream in a large bowl. Mix in the flour, salt and
lemon zest to make a stiff dough. (The dough may be made ahead and
refrigerated covered, for up to two days.)
Preheat the oven to 350 degrees and lightly oil a baking sheet. Make
the filling: Bring all of the filling ingredients to a boil in a
sauce pan. Reduce the heat and simmer, uncovered, for 5 minutes,
stirring frequently, until the sugar and honey are well dissolved.
Remove from the heat and set aside to cool slightly.
Roll out the dough on a floured board in a rectangle 1/3-inch thick.
Spread the poppy seed filling on the dough and roll the rectangle
from the long side as you would a jelly roll. Bake the roll on the
baking sheet for 40 to 45 minutes, or until lightly browned. Remove
from the oven, let cool for 5 to 10 minutes, and slice while still
warm into about 24 cookies.
Yields 24 cookies.