Thursday, July 16, 2015


makes: 1-2 dozen

2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
1 cup granulated sugar
1 egg
1 tablespoon heavy cream
2 tablespoons dark rum, rum extract, or vanilla
zest of 1 lemon
1 cup poppy seeds
½ cup milk
3 egg yolks
¼ cup honey
⅛ cup granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2 tablespoon granulated sugar

Combine flour and baking powder; set aside. Cream butter and 1 cup sugar until light and fluffy. Beat in egg, cream, rum, and lemon zest. Gradually add the dry ingredients. Gather dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour. Meanwhile, in a saucepan, combine poppy seeds and milk, over medium-low heat, and cook 6-8 minutes. Remove from heat and let cool. Whisk in egg yolks, honey, ⅛ cup sugar, and vanilla. Preheat oven to 400F. Roll out dough between two pieces of wax paper until ¼" thick. Carefully remove the top sheet of wax paper. Cut cookies into rectangles measuring about 4" x 2". Place cookies on ungreased cookie sheet about 2" apart. Spread each cookie with poppy seed mixture. Bake 10-12 minutes or until lightly colored and set. Transfer to wire racks to cool. Combine cinnamon and 2 tablespoons sugar. Sprinkle cookies with cinnamon/sugar mixture.

Blog Archive