I found the recipe for these about five years ago in Betty Crocker's Ultimate Cookie Book and I thought, why not try them out? I'm very glad I did. I love poppy seed anything, so there really was no going wrong with these. These are very pretty and very tasty cookies. They have a nice hint of lemon and clove and are not overly sweet. Did I mention they are pretty? I love the swirl of dark poppy seed contrasting with the light cookie dough. Oh, and the smell while these are baking? Put away your potpourri and inhale. These make a wonderful addition to any holiday cookie tray. Don't be afraid of the multiple steps involved in these cookies, they are really not that difficult to make, and are well worth it for something a little different in your Christmas cookie repertoire. I have always used Solo Poppy Seed Filling for these, you should be able to find it in any grocery store, or you can always make your own poppy seed filling if you have the time and feel ambitious.
Hungarian Poppy Seed Cookies: (makes about 3 dozen cookies)
1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar for sifting over the cookies
-In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
-Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
-Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch (I find this to be a bit thick, so I tend to slice them 1/4")slices (the recipe recommends slicing and baking the cookies immediately after you have rolled them up, I have found that it is easiest if you wrap the cookie rolls in parchement and freeze the dough until it is solid, much easier to slice this way, and if you don't have the time to bake them immediately, they can stay in the freezer until you are ready for them). Place on cookie sheet about 1-inch apart.
-Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
I always do at least a double batch of these cookies (well, I do a double batch of most cookies) so I have a few more for each box of cookies that I give out. I hope you give these a try and like them as much as I do. I really do believe because they are a bit less sweet than many holiday cookies, they are a nice change.
Happy swirly cookie baking, and whatever you do, don't go taking any drug tests after eating these cookies! Oh, and if you will kindly take a look in the comments section, Zsuzsa has kindly posted a recipe her mother uses for a Hungarian cookie called "Bejgli" that look wonderful! Check it out :D
Technorati Tags:holiday baking, christmas baking, christmas cookies, cookies, holiday cookies, hungarian poppy seed cookies, poppy seeds, yumyum, food porn, foodporn
Generated By Technorati Tag Generator