Orange Poppy Seed Cookies
These cookies can be made with lemon juice and zest in place of the orange, if you like; lemon juice may be used in the glaze as well. Poppy seeds are high in oil and can go rancid quickly, make sure the ones you buy are fresh and store them in the refrigerator.
TOTAL:4 hours 30 minutes
YIELD:Makes about 18 cookies
- 1 cup Unsalted Butter, Softened
- 3/4 cups Sugar
- 1 Large Egg
- 1 tablespoon Orange Zest
- 2 tablespoons Orange Juice
- 1/2 teaspoon Salt
- 2 1/2 cups All-Purpose Flour
- 1/4 cup Poppy Seeds
DIRECTIONS:Cream together until light and fluffy:
Whisk together then mix in:
Stir just until all ingredients are well blended. Chill dough for 3 to 4 hours before rolling.
Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Glaze with Orange Glaze (recipe below), if desired.
Melt 2 tablespoons unsalted butter in a microwave-safe bowl. Add 2 cups confectioners' sugar and 2 tablespoons thawed orange juice concentrate and stir until completely smooth, heating briefly in the microwave if necessary to make stirring easier. Glaze the cookies by dipping the tops in the glaze and letting the excess drip off. Sprinkle with colored sugar if desired. Reheat the glaze as necessary to maintain a liquid consistency while dipping. Place the cookies on a wire rack until the glaze has set.
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