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
Time 1h30m
Yield About 2 dozen sandwich cookies
Number Of Ingredients 11
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
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
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
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.
ORANGE POPPYSEED COOKIES
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
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
POPPY SEED COOKIES II
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
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
POPPY SEED COOKIES
From Penzeys Spices Christmas 2008 magazine. They say "These cookies are rich and buttery. The poppy seeds add a nice texture and flavor". I haven't made these but I want the recipe in my cookbook so I'm posting it. The picture shows the unbaked cookie "logs" and finished cookies edged in red and green colored sugar. The middle of the cookies looks richly dotted with poppy seeds. Prep time does not include a few hours chilling time.
Provided by Ann Marie F
Categories Dessert
Time 17m
Yield 42-50 cookies
Number Of Ingredients 9
Steps:
- Cream the butter
- Add the sugar, egg, and vanilla and mix well
- In a separate bowl mix together the flour, almonds, poppy seeds and salt.
- Gradually add the to the butter mixture and beat well.
- Divide the dough in half and roll into logs.
- Roll the logs in colored sugar if desired.
- Wrap in wax paper and chill for a few hours.
- Preheat oven to 325.
- Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.
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