Prep 20 mins
Cook 8 mins
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.
- 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
- Set oven to 375 degrees.
- Fit processor with steel blade and process the eggs with sugar, oil, juice and vanilla until blended (about 3-5 seconds).
- Add in flour, baking powder and poppy seeds; process until just blended using on/off pulses (do not over mix!).
- Divide the dough into 4 equal pieces.
- Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
- Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
- Using assorted cookie cutters, cut into different shapes.
- Carefully coat each cookie in sugar.
- Place sugar-side up on a greased cookie sheet.
- Bake for 8-10 minutes or until golden brown.
- Cool slightly on baking sheet then transfer to a rack to cool.
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.