Prep 5 hrs
Cook 6 mins
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.
- 1⁄2 cup poppy seed
- 1⁄4 cup honey
- 1⁄2 cup orange juice
- 2 cups all-purpose flour
- 3⁄4 cup powdered sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into 8 pieces
- 2 tablespoons sour cream
- 1 egg white, beaten with
- 2 tablespoons honey
- 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.
- 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.
- 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.
- 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.