Poppy Seed Sugar Cookies (Food Processor) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 50 |
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For these cookies the orange juice takes the place of milk! Making these on a processor insures a light-textured cookie. You can omit the poppy seeds if desired, these cookies will keep well in an airtight container at room temperature for several weeks or freeze for up to 2 months. prep time does not include rolling out dough. Ingredients:
2 large eggs |
3/4 cup sugar |
1/2 cup vegetable oil |
2 teaspoons vanilla (or use almond extract) |
1/4 cup orange juice |
2 teaspoons baking powder |
3 cups flour |
1/3 cup poppy seed |
sugar, for dipping |
Directions:
1. Set oven to 375 degrees.
2. Fit processor with steel blade and process the eggs with sugar, oil, juice and vanilla until blended (about 3-5 seconds).
3. Add in flour, baking powder and poppy seeds; process until just blended using on/off pulses (do not over mix!).
4. Divide the dough into 4 equal pieces.
5. Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
6. Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
7. Using assorted cookie cutters, cut into different shapes.
8. Carefully coat each cookie in sugar.
9. Place sugar-side up on a greased cookie sheet.
10. Bake for 8-10 minutes or until golden brown.
11. Cool slightly on baking sheet then transfer to a rack to cool.
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