Orange Poppyseed Cookies

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This little buttery cookie is rather tasty and addictive, and goes nicely with a mug of Earl Grey tea.  The recipe comes from a book called Maman’s Homesick Pie, and it’s a part of my favorite genre of book- memoirs that have recipes in them!  I made no changes to the recipe other than just rolling one large log of dough instead of two skinnier ones, though next time I think I will add a little more ground cardamom.

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8 ounces (2 sticks) unsalted butter

½ cup granulated sugar

1 egg yolk

Grated zest of 2 oranges

2 cups all-purpose flour

½ teaspoon table salt

½ teaspoon ground cardamom

1 tablespoon poppy seeds

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Preheat the oven to 350°F. Beat the butter in the bowl of an electric mixer until it whitens, about 2 minutes. Add the sugar and blend well. Add the egg yolk and orange zest. Scrape down the sides of the bowl. Combine the flour, salt, cardamom, and poppy seeds and fold in, mixing just enough to combine the dough. Form the dough into 1 log (that is a half-sized sheet pan so the log is 18 inches long), wrap in parchment paper, and chill for at least 30 minutes.

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Using a sharp knife, slice the log into ½-inch-thick rounds and place 1 inch apart on a nonstick or parchment-paper-lined cookie sheet. Bake approximately 15-18 minutes, until slightly golden around the edges. Note: This dough keeps well in the freezer for 2 to 3 weeks.