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Poppy Seed Cakes
Makes 6 dozen cookies; Serves 24
"My mom's side of the family--the baking side--were Hungarian Jews," says Gale,
"and this recipe is from my grandma Elsie, who came from that wonderful baking world of poppy
seeds, walnuts, dried apricots, and lekvar--a purée of prunes." These simple, buttery,
slice-and-bake refrigerator cookies are fun to make--and eat--with kids.
Ingredients 3/4 cup sugar1 egg 1 teaspoon pure vanilla extract 1/3 cup poppy seeds 1/4 teaspoon salt 2 1/4 cups all-purpose flour 1/2 teaspoon ground cinnamon |
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Directions
Place the butter and sugar in a stand mixer fitted with the paddle attachment and cream them together. Beat in the egg and vanilla until light and fluffy. In a separate bowl, stir together the poppy seeds, salt, flour, and cinnamon. Add the dry ingredients to the mixer and combine well.
Turn the dough out onto a work surface and roll it into 2 logs, each 9 inches long and 1 and 1/2 inches wide. Wrap in wax paper and refrigerate for 2 hours or overnight.
Preheat the oven to 350°F and grease a baking sheet. Cut the dough into 1/4-inch slices and place on the baking sheet. Bake the cookies for 10 to 12 minutes, until light golden brown on the edges.
