Poppy Seed Jam Sandwiches Food

POPPY SEED JAM SANDWICHES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpats or parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolk, and beat to incorporate. Beat in vanilla. Reduce mixer speed to low, and gradually add flour and poppy seeds. Beat until combined and dough begins to form around paddle. Divide dough into two equal pieces. Form each piece into a disc, wrap in plastic, and refrigerate for 1 hour.
• On a lightly floured surface, working with one piece at a time, roll out dough to a 1/8-inch-thickness. Use a 2 1/4-inch round cutter to cut out cookies. Transfer to prepared baking sheets. Using a 3/4-inch round cutter, cut a hole from the center of half of the cookies. Repeat with remaining dough.
• Bake until light golden brown around the edges, about 12 minutes. Remove to wire racks, and cool completely. Spread about 1/2 teaspoon of jam on all solid cookies; top each with a cookie with a cutout center.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

LEMON POPPY SEED SANDWICH COOKIES

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.

SESAME-AND-JAM SANDWICH COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable).
• Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets.
• Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
• To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight.

ORANGE-POPPY SEED SANDWICH COOKIES

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.

POPPY SEED GLAZED HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350.
• Without separating into individual rolls, cut tops off.
• Line 9x13 pan with roll bottoms and place ham and cheese onto bottoms.
• Put tops of rolls back on.
• In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes.
• Pour sauce evenly over sandwiches.
• Bake uncovered for 20 minutes.

STRAWBERRY POPPYSEED DRESSING

Steps:

• Combine strawberries, oil, vinegar, sugar, and red onion in a blender; blend until smooth. Add poppy seeds and pulse several more times just to mix together.
• Chill in an airtight container in refrigerator for several hours before serving.

HAM AND SWISS POPPY SEED SANDWICH SLIDERS

Steps:

• Preheat oven to 325 degrees F.
• Slice rolls in half, keeping tops and bottoms together.
• Melt butter and whisk in onion, mustard, poppy seeds and Worcestershire sauce.
• Brush the mixture evenly on both the top and bottom half of the rolls.
• On the bottom half of each roll, top the mustard mixture a small slice of swiss cheese and two slices of ham.
• Cover with foil and bake about 15-20 minutes, or until cheese is melted.
• Remove from oven, separate rolls and serve.