Ginger Poppy Seed Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 102 |
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Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly. Ingredients:
3 cups butter, softened |
1-1/2 cups sugar |
1-1/2 cups packed brown sugar |
3 eggs |
2 teaspoons vanilla extract |
7-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup poppy seeds |
4 teaspoons ground cinnamon |
2 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
Directions:
1. In a large bowl, cream the butter and sugars. Add eggs and vanilla. Combine the remaining ingredients; add to creamed mixture. Shape into four 13-in. rolls. Wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 17 dozen.
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