Poppy Seed Sugar Cookies (Food Processor)

Kittencalskitchen's Note:

For these cookies the orange juice takes the place of milk! Making these on a processor insures a light-textured cookie. You can omit the poppy seeds if desired, these cookies will keep well in an airtight container at room temperature for several weeks or freeze for up to 2 months. prep time does not include rolling out dough.

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 50

• 2 large eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla (or use almond extract)
• 1/4 cup orange juice
• 2 teaspoons baking powder
• 3 cups flour
• 1/3 cup poppy seed
• sugar, for dipping

Directions:

1. Set oven to 375 degrees.
2. Fit processor with steel blade and process the eggs with sugar, oil, juice and vanilla until blended (about 3-5 seconds).
3. Add in flour, baking powder and poppy seeds; process until just blended using on/off pulses (do not over mix!).
4. Divide the dough into 4 equal pieces.
5. Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
6. Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
7. Using assorted cookie cutters, cut into different shapes.
8. Carefully coat each cookie in sugar.
9. Place sugar-side up on a greased cookie sheet.
10. Bake for 8-10 minutes or until golden brown.
11. Cool slightly on baking sheet then transfer to a rack to cool.

Reviews

[Chef #688258]

I just made these tonight as a early Christmas present for my husband. He got me a food processor recently and I wanted a sugar cookie recipe I could make with my new toy. This was it and he is a happy husband. Thank you.