11 November 2012
Poppy Seed Cookies
I decided to make the poppy seed cookies from the NPR story I linked to last post. Since I didn't have a half cup of poppy seeds and since peanut oil that isn't super refined is kind of expensive, I decided to cut the recipe in thirds. (Also, I didn't need 60 cookies because, hello waistline). Below is my slightly modified version to account for standard measurement units.
1 c AP flour
3/4 t baking powder
2 T+2 t poppy seeds
1/4 t salt
1/3 c peanut oil
1/3 c sugar
1/2 t vanilla extract
in a medium-ish bowl, sift flour and then baking powder. You probably won't get all the baking powder, but that's okay because 3/4 t > 2/3 t, which is what would be called for if it were perfectly scaled down from the original recipe. Whisk in the poppy seeds and salt
In a large bowl, whisk together egg, vanilla extract, sugar, and peanut oil until well combined. Stir in the flour mixture and chill for at least an hour.
Take chilled dough and form teaspoon-sized pieces into balls. Pat into circles and bake for ~12 minutes at 350 F.
Allow to hang out on the baking sheet for a minute or two after removing from the oven and let cool.
These were freaking fantastic. I'd really like to play around with the recipe a bit to perhaps use brown sugar for a richer caramel flavor and something other than poppy seeds because I'm basically out now.