Ciastka Makowe (Poppy Seed Crisps) |
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Prep Time: 300 Minutes Cook Time: 6 Minutes |
Ready In: 306 Minutes Servings: 4 |
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This Polish recipe comes from The Joy of Cookies by Sharon Tyler Herbst. I have a gigantic bottle of poppy seeds I need to use up...I think this is a good start. Prep time is a guess, but it includes the 1 hour of setting time and 4 hours of refrigeration. Ingredients:
1/2 cup poppy seed |
1/4 cup honey |
1/2 cup orange juice |
2 cups all-purpose flour |
3/4 cup powdered sugar |
1/4 teaspoon salt |
1/2 cup cold butter, cut into 8 pieces |
2 tablespoons sour cream |
1 egg white, beaten with |
2 tablespoons honey |
Directions:
1. In a small saucepan, combine poppy seeds, honey and orange juice. Bring to a boil; boil 2 minutes. Remove from heat, cover and set aside for 1 hour.
2. In a large bowl, combine flour, sugar and salt. Using a pastry blender or two knives cut in butter until mixture resembles course crumbs (or you can do this in a food processor using pulses). Stir in sour cream and cooled poppy seed mixture. Form dough into a ball. Wrap and refrigerate 4 hours.
3. Preheat to 375 degrees farenheit. Grease 4 large baking sheets. Divide dough in half. On a well-floured surface, roll each half out into a rough circle 1/8 inch thick. Cut out dough using a floured 2 cutter. Gather and reroll dough scraps. Brush cutouts with egg and honey glaze. Arrance 1 1/2 inches apart on prepared baking sheets.
4. Bake cookies 6 to 9 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
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