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
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 POPPY SEED WAFERS
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 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
Categories Dessert
Time 53m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- 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
ORANGE-POPPY SEED SANDWICH COOKIES
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
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.
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