Poppy seed sugar cookies
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4 to 5 dozen cookies
* PLUS Baking Time: 7 minutes
, or water
Preheat oven to 350F (180C). Coat baking sheets with non-stick cooking spray. Pulse eggs, sugar, oil and juice in a food processor just until mixed, from 5 to 10 seconds. Add baking powder, flour and poppy seeds. Pulse just until mixed, from 40 to 60 seconds. Overmixing will result in tough cookies. Gather dough into a ball, then divide into 4 pieces. On a lightly floured surface, roll each piece of dough into a rectangle as thin as possible, no thicker than 1/4 inch (0.5 cm). Using assorted cookie cutters, cut out shapes, about 2-1/2 inches (6 cm) wide. Place on baking sheets. Sprinkle with sugar. Bake in centre of 350F (180C) oven until edges are golden, from 7 to 9 minutes. Remove to a rack to cool. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.
Nutrition (per serving)
These cookies, adapted from The Food Processor Bible (Whitecap) by Norene Gilletz, are made without butter–perfect for Jewish families who don’t mix meat and dairy at the same meal.