Nielsen-Massey Vanillas

 

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Traditional Poppy Seed Cookies


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3 eggs
3/4 cup180 ml oil
1 1/4 cups250 g sugar
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1/4 cup35 g generous, poppy seeds
1 1/2 teaspoons1 1/2 teaspoons-2 teaspoons2 teaspoons baking powder
3 cups380 g flour

Preheat oven to 350 degrees F180 degrees C. Line two baking sheets with parchment paper. In a medium sized bowl, briskly whisk together oil, eggs and sugar until very well blended. Stir in vanilla paste and poppy seeds. Fold in baking powder, salt and flour. Let dough rest, covered, five to ten minutes. Working with a third of the dough at a time on a well floured board, roll out dough as thin as possible, between 1/8 inch0.3 cm to 1/4 inch0.6 cm. (Make sure your rolling pin is well dusted with flour, too). Cut into 2 inches5 cm rounds. Bake until tops are lightly golden, 12-15 minutes.

Makes 70-90 cookies, depending on size.

Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.


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