The combination between crunchy poppy seeds and a citrus refreshing flavor is a classic. I usually have it in my go-to orange poppy seed muffins. This time, I made a classic recipe for Central European Jewish cookies, known as 'mohn' (the German name for poppy seeds). They're especially popular during the winter holidays.
Recipe source and more about their history: Girl With a Spoon.
P.S: Happy birthday, mom! :)
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Spinach, goat cheese and kalamata olives pasta (Greek-style).
Five years ago: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Six years ago: Orange pasta with eggplant and carrots (vegan).
Seven years ago: Cauliflower and soy croutons cream soup (vegan).
Eight years ago: Straciatella cream pie (Italian).
Ingredients:
- 125 g sugar (1/2 cup)
- 250 g flour (2 cups)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup poppy seeds
- 2 eggs
- 100 g butter
- juice and zest from one lemon
- 1/2 teaspoon almond extract
Preheat the oven to 350° F (180 C). Lightly oil two or more baking sheets. Parchment paper also works well. In a medium bowl, stir together the flour, poppy seeds and baking powder; set aside.
In a large bowl, beat the eggs and sugar until thick and light-colored. Gradually beat in the oil. Add the vanilla and orange zest or extract, and beat until blended. Add the flour mixture and stir until well blended; the dough will be thick.
Drop the dough by teaspoonsfuls on the prepared baking sheets, leaving a bit of space between the cookies. Simply use a teaspoon and your finger.
Bake for 4 minutes, then turn the pans in the oven and bake for 4 minutes longer, or until the cookies are light golden at the bottom edges (and barely golden on top).
Note: Depending on your oven, you may need to bake them an extra two minutes or so after turning the pans, especially with the first batch when the pans are cool.
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