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    You are in: Home / Recipes / Ciastka Makowe (Poppy Seed Crisps) Recipe
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    Ciastka Makowe (Poppy Seed Crisps)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 6 mins

    5 hrs

    6 mins

    the_cookie_lady's Note:

    This Polish recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. I have a gigantic bottle of poppy seeds I need to use up...I think this is a good start. Prep time is a guess, but it includes the 1 hour of setting time and 4 hours of refrigeration.

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    Serves: 36



    Units: US | Metric


    1. 1
      In a small saucepan, combine poppy seeds, honey and orange juice. Bring to a boil; boil 2 minutes. Remove from heat, cover and set aside for 1 hour.
    2. 2
      In a large bowl, combine flour, sugar and salt. Using a pastry blender or two knives cut in butter until mixture resembles course crumbs (or you can do this in a food processor using pulses). Stir in sour cream and cooled poppy seed mixture. Form dough into a ball. Wrap and refrigerate 4 hours.
    3. 3
      Preheat to 375 degrees farenheit. Grease 4 large baking sheets. Divide dough in half. On a well-floured surface, roll each half out into a rough circle 1/8 inch thick. Cut out dough using a floured 2" cutter. Gather and reroll dough scraps. Brush cutouts with egg and honey glaze. Arrance 1 1/2 inches apart on prepared baking sheets.
    4. 4
      Bake cookies 6 to 9 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.

    Ratings & Reviews:


    Nutritional Facts for Ciastka Makowe (Poppy Seed Crisps)

    Serving Size: 1 (23 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 82.1
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 1.8 g
    Cholesterol 7.0 mg
    Sodium 36.9 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.4 g
    Sugars 5.9 g
    Protein 1.2 g

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