Crisp And Soft Poppy Seed Pinwheel Cookies Recipes

HUNGARIAN POPPY SEED COOKIES

Hungarian Poppy Seed Cookies image

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Provided by Bayhill

Categories Dessert

Time 1h46m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

1/2 cup margarine or 1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar

Steps:

In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6

POPPY SEED THUMBPRINTS

Poppy Seed Thumbprints image

My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. -Kelly Pember, Wheeler, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1/2 cup canola oil
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/3 cup seedless raspberry preserves

Steps:

Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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