Orange Poppyseed Cookies Recipes
ORANGE-POPPY SEED COOKIES
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
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 MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
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- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, or a Silpat liner. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, cardamom, and poppy seeds. Stir with a whisk to blend. Set aside.
- In a large bowl, combine sugar and orange zest. Mix with your fingertips until the sugar is moistened and fragrant. Add butter to the mixture and beat until light and fluffy. Add the eggs, one at a time, until incorporated. Beat in the orange juice, vanilla and ricotta cheese. Scrape the bottom of the bowl and beat for another minute to make sure everything is incorporated.
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