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Bringing Home the Bakin'

bake my cake and eat it, too

For as long as I can remember, my mom has raved to me about my paternal grandmother’s Mohn (Poppy Seed) Cookies.  I had never tasted her cookies, myself, but I was told by many reliable sources that my cookies were nearly identical. I should probably tell you all, readers of BHTB, that it wasn’t an easy road to perfection… it took hours of looking through cookbooks trying to find the perfect recipe, and spending even more time trying to look for another “perfect recipe,” when the first batch turned out to be inedible.  Luckily I had a lot of time on my hands, because the results (of the second batch) were fantastic! The cookies are thin, crispy, and not too sweet, with a homey, comforting flavor.

Poppy Seed Cookies – Marcy Goldman

¾ c.  vegetable oil
1 1/3 c. sugar
3 eggs
1 tsp. vanilla extract
3 ¼ c. all-purpose flour
2 ¼ tsp. baking powder
¼ tsp. salt
1/3 c. poppy seeds (*I soaked mine in vanilla extract)

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. In a medium-sized bowl, briskly whisk together the oil and sugar.

Vigorously whisk in the eggs, and then the vanilla, mixing until well blended. Fold in the flour, baking powder, salt, and poppy seeds.

Cover the dough with a tea towel and let it rest 5 to 10 minutes.

Working with a third of the dough at a time, on a very well-floured board, roll it out as thin as possible, between 1/16 and 1/8 inch (1.5 and 3.5 mm) thick. Make sure your rolling pin is well dusted with flour — a heavy pin covered with a rolling-pin stocking is ideal. Rolling between 2 sheets of parchment, the bottom sheet lightly floured, makes this easier.

Cut into 2-inch (5-cm) rounds, transfer to the baking sheets, and bake until the tops are lightly golden, 12 to 15 minutes.

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