Aunt Ida's Poppy Seed Cookies
Recipe: #14217
September 09, 2014
"Heirloom Baking With The Brass Sisters. npr this is chilled overnight is a crisp cookie. Yield 60 cookies"
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (16.7 g)
- Calories 74.1
- Total Fat - 4 g
- Saturated Fat - 0.6 g
- Cholesterol - 10.4 mg
- Sodium - 29.9 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.3 g
- Sugars - 3.4 g
- Protein - 1.1 g
- Calcium - 14.2 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Cover a 14 X 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.
Step 2
Sift together flour and baking powder; add poppy seeds.
Step 3
Separately, whisk peanut oil, sugar, eggs, and vanilla in a medium bowl. Add sifted dry ingredients and mix to combine. Chill overnight
Step 4
With floured hands or wearing disposable gloves, break off teaspoon-size pieces of dough and roll into small balls.
Step 5
Place dough balls on baking sheet about 2 inches apart, or 12 cookies per sheet. Pat into circles with your fingers (rather than rolling or stamping).
Step 6
Bake 10 to 12 minutes, or until lightly browned around edges.
Step 7
Let cookies cool 1 minute on baking sheet on rack and then transfer cookies to a rack. Cookies will become crisp as they cool.
Step 8
Store between sheets of wax paper in a covered tin or freeze in a tightly sealed plastic bag or container.
Tips
No special items needed.
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