Orange Poppy Seed Sandwich Cookies Recipes

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ORANGE POPPY SEED COOKIES



Orange Poppy Seed Cookies image

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

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/4 cup poppy seeds
4-1/2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Colored sugar

Steps:

  • 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

BLOOD ORANGE POPPY SEED WINDOW COOKIES



Blood Orange Poppy Seed Window Cookies image

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

Time 1h30m

Yield About 2 dozen sandwich cookies

Number Of Ingredients 11

2 1/2 cups/320 grams all-purpose flour, plus more for dusting
1 1/2 tablespoons poppy seeds, plus more for sprinkling
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup/225 grams unsalted butter (2 sticks), softened
2/3 cup/135 grams granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 tablespoons buttermilk (or 1 tablespoon plus 2 teaspoons milk mixed with 1 teaspoon lemon juice)
1 cup blood orange marmalade
Confectioners' sugar, for dusting

Steps:

  • 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 RECIPE - (4.4/5)



Orange Poppy Seed Cookies Recipe - (4.4/5) image

Provided by carmen-2

Number Of Ingredients 8

2/3 cup of sugar
1/2 cup of butter, room temperature
1 egg, room temperature
1 tablespoon of orange zest
1 1/4 cup of flour
1/2 teaspoon of baking soda
Pinch of salt
1 tablespoon of poppy seeds

Steps:

  • 1. Beat together the butter and sugar until light and fluffy, about 3 minutes. 2. Add the egg and the orange zest, beat for thirty seconds, scraping down the bowl part way through to ensure even mixing. 3. In a separate bowl, mix together the flour, baking soda, and salt. Slowly sift it into the butter mixture until just combined. Fold in the poppy seeds. 4. Place heaping teaspoonfuls on a baking sheet lined with parchment paper or Silpat, allowing them space as they will spread as they bake. 5. Bake at 350°F for 10-12 minutes or until just turning golden around the edges. Remove from oven. Let sit on the baking sheet for a minute or two to let the cookies solidify a bit, then transfer them to a wire rack to cool completely.

ORANGE POPPYSEED COOKIES



Orange Poppyseed Cookies image

Very easy cookies made with orange juice and buttermilk. A white chocolate button is pressed into the center of each one before baking.

Provided by EMMA

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 50m

Yield 60

Number Of Ingredients 11

⅓ cup unsalted butter
¾ cup superfine sugar
1 egg
1 ½ teaspoons grated orange zest
2 teaspoons orange juice
1 cup all-purpose flour
¼ cup cornstarch
¼ teaspoon baking soda
1 tablespoon buttermilk
2 tablespoons poppy seeds
1 cup white chocolate chips

Steps:

  • 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

ORANGE POPPY SEED WAFERS



Orange Poppy Seed Wafers image

Provided by Food Network

Categories     dessert

Time 1h37m

Yield 2 dozen

Number Of Ingredients 10

2 cups cake flour
2 tablespoons poppy seeds
2 tablespoons ground allspice
1 cup butter, plus additional for greasing cooking sheets
1 large orange
1 cup sugar
2 large egg yolks
1 cup powdered sugar
2 tablespoons cream or milk
Poppy seeds

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
  • Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
  • Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
  • Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.

ORANGE-POPPY SEED SANDWICH COOKIES



Orange-Poppy Seed Sandwich Cookies image

After years of carefully studying dessert habits, I've begun to refine my theory that there are two types of people-those who like lemon desserts and those who like chocolate. I've observed that there's a subspecies that likes desserts with a crunch, a group that includes me. I'm a big fan of seeds, and I like to add them to these jam-filled cookies to put them squarely in the crunchy camp. Or should I say "roundly," since they are, indeed, round. But feel free to use any cookie cutters you have-round, square, oval, or even heart-shaped.

Yield makes about 18 cookies

Number Of Ingredients 10

2 cups (280 g) all-purpose flour
6 tablespoons (70 g) poppy seeds
1/2 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1/2 cup (100 g) sugar
1 large egg yolk
Grated zest of 2 oranges, preferably organic
1/2 teaspoon vanilla extract
2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
About 1/2 cup (160 g) strained apricot or raspberry jam

Steps:

  • In a small bowl, stir together the flour, poppy seeds, and salt.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and the sugar on medium speed just until smooth. Stir in the egg yolk, orange zest, vanilla, and orange-flavored liqueur until completely incorporated. Add the flour mixture and beat just until the dough comes together and no streaks of butter remain.
  • Turn out the dough onto a sheet of plastic wrap and form it into a rectangle about 1 inch (3 cm) thick. Wrap the dough tightly and refrigerate for 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Divide the dough into 2 pieces. On a lightly floured work surface, roll out 1 piece of dough about 1/2 inch (1.5 cm) thick, sprinkling the work surface with only as much flour as needed to prevent the dough from sticking (too much flour can make the cookies tough).
  • Using a 2-inch (5-cm) round cookie cutter, cut out circles of dough. Place them on one of the prepared baking sheets, spacing them 1 inch (3 cm) apart. Repeat with the second piece of dough, then reroll the dough scraps. Using a 1/2-inch (1.5-cm) round cookie cutter (the wide end of a metal pastry tip works well, too), cut out the centers of half of the circles, making sure you have the same number of solid cookies as you do those with cut-outs.
  • Bake, rotating the baking sheets midway through baking, until the cookies are lightly browned, about 12 minutes. Let cool completely on the baking sheets.
  • Spread a rounded teaspoon of jam on all of the solid cookies, then top with the cut-out cookies, making sandwiches.
  • The dough can be chilled for up to 4 days, or frozen for up to 1 month. The filled cookies will keep well, stored in an airtight container, for up to 4 days.
  • For a slightly exotic taste, substitute 1/2 teaspoon of orange-flower water for the orange liqueur. Or, for lemon-flavored cookies, use the grated zest of 2 lemons.
  • You can fill the orange-flavored cookies with chocolate instead of jam: Heat 2 ounces (60 g) of chopped bittersweet or semisweet chocolate with 3 tablespoons (45 ml) heavy cream in a bowl set over a saucepan of simmering water. Use 1 teaspoon of the chocolate mixture for each cookie sandwich. Another option is to fill them with Nutella or a similar spreadable chocolate-hazelnut paste.

ORANGE-POPPY SEED COOKIES



Orange-Poppy Seed Cookies image

Make and share this Orange-Poppy Seed Cookies recipe from Food.com.

Provided by Saturn

Categories     Dessert

Time 30m

Yield 6-7 dozen

Number Of Ingredients 8

1/2 lb unsalted butter
3 tablespoons orange zest, grated
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour, sifted, plus
2 tablespoons all-purpose flour, sifted
1/4 cup poppy seed

Steps:

  • 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.

POPPY SEED COOKIES II



Poppy Seed Cookies II image

I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.

Provided by J. Storm

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsalted butter, cubed
1 cup white sugar
2 egg yolks
2 tablespoons grated orange zest
½ teaspoon ground nutmeg
¼ teaspoon salt
2 ¼ cups cake flour
2 tablespoons poppy seeds

Steps:

  • Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  • Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  • Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 19.2 g, Cholesterol 37.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 26.4 mg, Sugar 8.5 g

LEMON POPPY SEED SANDWICH COOKIES



Lemon Poppy Seed Sandwich Cookies image

A nice slice & bake cookie that caught my eye for the cranberry filling. From The Washington Post. Uncooked logs can be frozen for a month, baked unassembled cookies can be frozen 2 weeks & the assembled cookies keep in an airtight container for 3 days. Lemon, poppy seed, cranberry jam... what's not to like? Lime or grapefruit juice can be substituted for the lemon juice. Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington.

Provided by Busters friend

Categories     Dessert

Time 56m

Yield 12-18 sssandwich cookies

Number Of Ingredients 10

2 cups fresh cranberries
1/4 cup water (orange juice fine too)
1/4 cup sugar (plus 2 tablespoons)
15 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
4 -5 lemons, freshly grated zest (about 5 tablespoons)
1 teaspoon vanilla extract
1 tablespoon poppy seed, plus more for sprinkling
2 3/4 cups flour, plus more for rolling as needed
1/4 teaspoon salt

Steps:

  • For the filling: Combine the cranberries, water or juice and the sugar in a medium saucepan over medium-high heat. Stir until the sugar has dissolved. Once the liquid has come to a boil and the berries have popped, reduce the heat to medium-low and cook for 4 or 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and transfer to a blender or bowl of a food processor; let cool for 10 minutes, then puree until almost smooth. Strain out or remove any whole bits, then cover and refrigerate until ready to use.
  • For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to blend, then on medium-high speed for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the lemon zest, vanilla extract and the tablespoon of poppy seeds, beating to incorporate.
  • Combine the flour and salt in a bowl or on a sheet of wax paper. Add to the butter-sugar mixture and beat on low speed just until a dough forms into large clumps (on the way to becoming a ball).
  • Divide in half; wrap each half in plastic wrap and refrigerate for 20 minutes.
  • When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.
  • Lightly flour a work surface, or place the dough between sheets of plastic wrap or parchment paper. Divide each portion in half (again, to form quarters of dough). Working with one quarter at a time, roll out the dough to a thickness of 1/16 inch (or as thin as possible). Use a 3- to 3 1/2-inch cookie cutter to cut out 12 cookies, or a 2 1/2-inch cookie cutter to cut out 18 cookies, transferring them to the baking sheets with an offset spatula. It's best to re-roll the dough only once.
  • Sprinkle the cut-out cookies lightly with poppy seeds. Bake for 11 to 13 minutes, or until just set but not browned. Let cool on the baking sheet while you roll and cut out the remaining portion of dough, using the same-size cookie cutter to make 12 large or 18 medium cookies. If desired, use a smaller cookie cutter to create a center "window" in each of these cookies so the filling will show through. (Bake the mini rounds as well.) Sprinkle the cookies lightly with poppy seeds. Repeat the baking and cooling steps.
  • At this point, the cookies can be frozen until they are assembled into sandwiches.
  • Spread the first batch of cookies with a thin layer of homemade or store-bought cranberry jam, leaving a narrow margin at the edges. Top with the cooled cookies from the second batch, pressing together gently to form cookie sandwiches. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 286.5, Fat 15.1, SaturatedFat 9.2, Cholesterol 38.2, Sodium 52.7, Carbohydrate 37, Fiber 3.3, Sugar 9.9, Protein 3.7

LEMON-POPPY SEED SANDWICH COOKIES



Lemon-Poppy Seed Sandwich Cookies image

Categories     Cookies     Dessert     Bake     Cream Cheese     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 27 Cookies

Number Of Ingredients 16

COOKIES
2 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 tablespoons poppy seeds
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
FILLING
8 ounces cream cheese, room temperature
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract

Steps:

  • FOR COOKIES:
  • Mix flour, salt and baking powder in medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients in 3 additions. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap in plastic; chill 2 hours.
  • Preheat oven to 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 21/2-inch-diameter fluted cookie cutter, cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut out more cookies. Chill cookies on baking sheets 15 minutes.
  • Bake cookies until edges just begin to color, about 18 minutes. Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat rolling, cutting and baking with remaining dough. (Can be made ahead. Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
  • FOR FILLING:
  • Beat all ingredients in large bowl until light and fluffy. Spread 2 teaspoons filling over bottom of 1 cookie. Press second cookie, bottom side down, onto filling. Repeat with remaining cookies and filling. (Can be made 2 hours ahead. Cover and chill.)

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Then you'll love these orange poppyseed cookies, flavored with fresh orange zest and poppy seeds. button button SimplyRecipes.com. saved recipes . Recipes. Most Recent; Breakfast; Lunch; Dinner; …
From anakamedicare.com


ORANGE POPPY SEED COOKIES RECIPE | ANN CLARK COOKIE CUTTERS
Aug 21, 2016 - Orange Poppy Seed Cookies: Cream together until light and fluffy: Unsalted butter Sugar Beat in: Egg Orange zest... Aug 21, 2016 - Orange Poppy Seed Cookies: Cream together …
From pinterest.com


EASY ORANGE AND POPPY SEED MUFFINS - A BAKING JOURNEY
2020-05-31 Instructions. Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1). In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy. Add the …
From abakingjourney.com


ORANGE POPPY SEED COOKIES | RECIPE | POPPY SEED COOKIES, LEMON …
Jul 31, 2012 - Do you like lemon poppy seed cookies? Then you'll love these orange poppyseed cookies, flavored with fresh orange zest and poppy seeds.
From pinterest.com


ORANGE POPPY SEED COOKIES RECIPE | ANN CLARK COOKIE CUTTERS
Glaze with Orange Glaze (recipe below), if desired. Orange Glaze Melt 2 tablespoons unsalted butter in a microwave-safe bowl. Add 2 cups confectioners' sugar and 2 tablespoons thawed orange juice …
From annclarkcookiecutters.com


ORANGE POPPY SEED BISCOTTI - TASTES LOVELY
2017-01-11 Line a baking sheet with parchment paper. In a medium size mixing bowl, whisk to combine the flour, poppy seeds, baking powder, baking soda, and salt. Set aside. In a separate …
From tasteslovely.com


LEMON POPPY SEED SANDWICH COOKIES - BROMA BAKERY
2015-05-13 1 1/2 cups powdered sugar Instructions Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or silicon baking mats. Set aside. In a standing mixer, cream the butter and …
From bromabakery.com


RECIPE – SWEET ORANGE POPPY SEED ROLLS
2019-09-05 For the dough: In a glass bowl, melt the butter in the microwave. Crack the eggs into a separate bowl, whisk until fluid and set aside for later. Pour the buttermilk into the bowl with the …
From lonegoosebakery.com


LEMON-ORANGE POPPY SEED COOKIES - BAKE IT WRITE
Line two baking sheets with parchment paper. Set aside. In a medium bowl, whisk together all the dry ingredients. Set aside. In a stand mixer fitted with the paddle attachment, cream together the butter, …
From bakeitwrite.com


ORANGE POPPY-SEED LOAF - RECIPE | COOKS.COM
2 c. unsifted all-purpose flour 1 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1/4 c. poppy seeds 1/2 c. canola or other vegetable oil 1 c. granulated sugar
From cooks.com


RECIPE: POPPY SEED COOKIES, A SWEET AND SIMPLE DESSERT
2020-12-10 Beat eggs until foamy, then add sugar, oil, juice, and salt. Add poppy seeds and flour, and mix until well blended. Drop by heaping teaspoons (I know it looks like not enough but trust me) one …
From thetakeout.com


ORANGE POPPY SEED COOKIES RECIPE - GET COOKING DIRECTIONS
2021-11-27 If you're looking for something sweet to snack on during the day, . Ingredients · ⁄ lb unsalted butter · 3. The orange and poppy seed cookies recipe out of our category cookie! …
From pioneerwomankale.blogspot.com


ORANGE AND POPPY SEED BISCUITS - MY GRANDMA'S RECIPE BOOK
2017-06-11 Preheat oven to 180°C. Line baking trays with non-stick baking paper. Combine poppy seeds, rind and juice in a bowl. Set aside for 10 minutes to soak. Use an electric beater to beat the …
From mygrandmasrecipebook.com


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