I don't know what it is about me and cookie recipes! I went to try a recipe I saw in the newspaper a few years back and made the mistake of not reading the whole thing before I started. Part way through, I realized that there were ingredients listed that were not mentioned in the directions, and other ingredients referred to in the directions without having been listed in the ingredients. I ended up winging it and coming up with a great cookie (a retraction was printed the following week), but you would think that would have taught me a lesson. Not so much ...
I was flipping through my sister's recipe collection at some point and saw these cookies. I decided to give them a try but saw that the recipe had continued onto another page and she had apparently only clipped the beginning; again, I winged it. This is one of our favorite cookies now, and aside from how crisp and tasty they are, they seem to keep FOREVER. The first time I made them, it was around Christmas, and there were so many different treats in the house, they didn't get eaten as fast as they normally would. After a while, someone would reach into the tin hesitantly like ... they MUST be stale by now ... but nope.
* Optional - Lemon/Orange Zest
1 T orange juice
3 T poppy seeds
2 t baking powder
1 t salt
1 1/4 c sugar
2/3 c butter
2 large eggs
1 t vanilla
2 t almond extract
1/3 c sugar
1/2 t poppy seeds
3 T lemon juice
Zest and juice your citrus and set aside. You might be able to get away with one lemon, but I always have a spare handy in case the first one doesn't give off much juice. If using bottled juice, don't worry about the zest. There will still be plenty of flavor.
Using a fork, whisk together the flour, poppy seeds, baking powder and salt, and set aside.
Cream together the butter and sugar until light and fluffy, then add the eggs, one at a time, followed by the extracts, juices, and zest.
Add the flour mixture to the butter mixture, a little at a time until incorporated. I don't usually bother, but this is a very soft dough, so you might want to chill it for a few minutes to make it easier to handle.
Preheat oven to 350°.
Working with about a third of the dough at a time, on a lightly floured surface, roll it out to between 1/8" and 1/4" and cut as desired. You can use whatever size cutters you want. Just make sure that if you make various sizes of cookies, you bake the same size on one tray so they don't bake at different rates. Sometimes I just use a pizza wheel to cut them into sticks or diamonds. I used 2" cutters this time and ended up with around 5 dozen cookies.
Set the cookies on parchment-lined trays and bake for 12-15" until lightly browned around the edges. They will puff up more than spread out, so you don't need to leave a whole lot of space between them.
As soon as the cookies come out of the oven, brush the tops with the glaze so it will soak in. Let the cookies sit on the tray for a few minutes before transferring to racks to cool/dry. [They will continue to cook a little more, and you won't have to deal with glaze dripping on your counter. J]
|!! YUMMMMMM !!|