BLOOD ORANGE POPPY SEED WINDOW COOKIES
The classic linzer cookie provided inspiration for this sandwich cookie. You'll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it's workable again. You can fill these window cookies with any kind of marmalade, jam or preserves - even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Yield About 2 dozen sandwich cookies
Number Of Ingredients 11
- Combine flour, poppy seeds, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.
- Add half the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm, at least 1 hour and up to 3 days.
- Generously flour a silicone baking mat or sheet of parchment paper. Place one disk of dough in center and dust both sides of the dough and rolling pin with flour. Working quickly, roll dough until slightly thicker than 1/8 inch. Slide onto baking sheet (do this any time the dough feels too soft or sticky). Chill in freezer until firm, about 10 minutes. Repeat process with second disk of dough.
- Flour two cookie cutters in the shape of your choice, one larger, measuring about 2 to 2 1/2 inches, and one smaller, measuring about 1 to 1 1/2 inches.
- Using the larger cutter, cut one of the dough sheets in this shape, flouring the cutter frequently. These will be the bottoms of the cookies. Lift off excess dough, knead and chill to re-roll for more cookies, if desired. Spread them out so there is a little space in between. (If the dough is soft and too delicate, chill it in the freezer to be able to move it more easily without distorting its shape.) Chill tray of cut cookie bottoms in freezer until firm, about 10 minutes.
- For cookie tops, repeat Step 6 with remaining dough, again using the larger cutter. Then, using the smaller cutter, cut a "window" or a center hole in the tops of each cookie. (If the dough cracks, just a wait a moment or two to let it warm up.) Chill tray of cookie tops. Count as you go to make sure you have an equal number of solid bottoms and "window" tops. (You should have about 2 dozen of each.)
- Heat oven to 350 degrees. Bake cookies until golden brown, 10 to 12 minutes. (The more delicate "window" cookies will bake faster, so you will want to remove them from the oven first.) Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely.
- Place marmalade in a small microwaveable bowl, and microwave 30 seconds to loosen, or transfer to a small saucepan and heat over medium-low until warmed, 1 to 2 minutes. Stir a few times, then strain out the solids, if desired. Let marmalade cool until thicker. (You can speed this up by popping it in the freezer for 15 minutes.)
- Place the cookie bottoms on a parchment- or wax-lined baking sheet, flat-side down. Using an offset spatula or small spoon, spread 1 scant teaspoon marmalade on each bottom cookie, and top with a windowed cookie. Lightly dust with confectioners' sugar, if desired. (It will stick to the cookie and melt on the marmalade.) Sprinkle marmalade with a few more poppy seeds. Store in an airtight container or tin between layers of parchment or wax paper until serving. Cookies will keep at room temperature for 1 week.
ORANGE POPPY SEED COOKIES
My friend Sandy and I have gotten together for years to bake Christmas cookies. One year we made 16 different kinds in a day. I like this cookie because the orange flavor makes a nice change of pace from all the classic holiday cookies. -Kathy Jessen, Sarasota, Florida
Provided by Taste of Home
Yield about 6 dozen.
Number Of Ingredients 9
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, poppy seeds and orange zest. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into two 10-in. rolls; roll each in colored sugar and wrap in plastic. Refrigerate for 4 hours or until firm., Cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool for 3 minutes before removing to wire racks. Store in airtight containers.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ORANGE-POPPY SEED COOKIES
- Preheat oven to 325°.
- Beat butter with orange zest until it whitens and holds soft peaks.
- Beat in sugar until well blended.
- Whisk together yolks and vanilla.
- Add to butter mixture and mix scraping down sides as necessary.
- Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter.
- Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
- Slice 3/8 inch rounds.
- Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes.
- The cookies must be cooked through to be tender.
ORANGE POPPYSEED COOKIES
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, sugar and egg until light and fluffy. Stir in the orange juice and orange zest. Sift together the flour, cornstarch and baking soda; stir into the sugar mixture. Mix in the buttermilk and poppy seeds to form a soft dough. Drop dough by tablespoons onto cookie sheets and press a white chocolate chip into the center of each one.
- Bake for 15 minutes in the preheated oven, or until just golden. Cool on cookie sheets for about 5 minutes before removing to wire racks to cool completely. Store up to one week in an airtight container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.4 g, Cholesterol 6.5 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 10.2 mg, Sugar 4.3 g
POPPY SEED COOKIES III
- In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 22.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 19 mg, Sugar 8.7 g
ORANGE POPPY SEED BISCOTTI
I found this on healthdiscovery.net and began making a few changes to suit my own tastes and preferences. The original was for lemon biscotti and can easily be switched back. One point per cookie.
Provided by justcallmetoni
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
- Preheat oven to 350 degrees.
- Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl.
- Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long.
- Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry.
- Cool completely and store in an airtight container.
Nutrition Facts : Calories 60.3, Fat 1.6, SaturatedFat 0.2, Cholesterol 5.9, Sodium 34.3, Carbohydrate 10.1, Fiber 0.5, Sugar 4.4, Protein 1.6
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- Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
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- Preheat oven to 350° F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a medium bowl, whisk together flour, corn meal, poppy seeds, baking soda, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, cream together the butter, 1 cup of the sugar, lemon zest, and orange zest (I highly recommend this zester) on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides every so often. Add dry ingredients to the creamed butter mixture and mix on low speed until just combined. The dough will be somewhat dense, yet soft.
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- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, or a Silpat liner. Set aside.
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- Combine powdered sugar, butter, and orange zest in bowl of a stand mixer fitted with the paddle attachment. Starting on low speed and gradually increasing speed to high, beat until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to low. Add egg, poppy seeds, cardamom, and orange juice, and beat until thoroughly blended, about 1 minute. Gradually add flour and baking soda, beating until incorporated, 30 seconds to 1 minute, stopping to scrape down sides of bowl as needed. Chill, uncovered, 1 hour.
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Top Asked Questions
How do you make poppy seed cookies?Add the eggs, milk or soymilk, and vanilla and stir to combine. Add the poppy seeds and mix until they are evenly distributed. Stir in the flour and baking powder, and mix just until smooth. If you'd like to bake the cookies immediately, use clean, floured hands to break off walnut-sized pieces of dough.
What do orange poppy seed Cookies taste like?When these orange poppy seed cookies bake, it’s culinary aromatherapy. The bright orangey flavors with the slightly citric and nutty, textural pop of poppy seeds make these cookies taste like bursts of sunshine itself! The cookies are easy to put together. They're light and delicate, yet packed with flavor.
Are poppy seed cookies dairy free?These dairy-free poppy seed cookies have a vintage feel, and pair pleasantly with afternoon tea or coffee. (Kids will love them with a tall glass of milk.) The recipe is simple to prepare (no mixer required!), and makes a large quantity, so it's a great choice for parties and potlucks.
What to do with poppy seeds for Purim?We like to make these cookies for Purim, when poppy seeds make an appearance in traditional holiday foods like hamataschen (Queen Esther is said to have eaten seeds while living in King Achashverosh's palace in order to keep kosher).