olga_d_ont
Well-known member
Ukrainian Poppy Seed Cookies - Makovi Tistechka
Golden cookies speckled with poppy seeds. Ukrainians are very fond of poppy seeds and almonds.
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
1 Tablespoon finely grated fresh lemon zest
1/3 cup poppy seeds
2 cups all purpose flour
1 cup lightly crushed sliced almonds - divided
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the egg yolks and vanilla and beat until combined. Turn the mixer to low speed and add the lemon zest and poppy seeds. Carefully add the flour, mixing just until incorporated.
Divide the dough in half and roll each half into a 12 inch cylinder. Place half the sliced almonds on a piece of parchment paper or wax paper and roll 1 log in the almonds, pressing lightly so they adhere to the log. Repeat with the second log of dough and the remaining almonds. Wrap each log in parchment paper or wax paper and twist the ends. Refrigerate for at least 4 hours or overnight, until firm.
When ready to bake, preheat the oven to 350 degrees F. Have 2 rimmed baking sheets lined with parchment paper.
Remove the logs from the refrigerator and rest for 10 minutes. Cut the logs into 3/8 inch slices and place them on the prepared pans 1 inch apart. Bake until the bottoms and edges of the cookies are just beginning to brown, 12 to 15 minutes.
Cool the cookies on the pans on a rack. Repeat as needed with the remaining dough and cooled pans until all the cookies are baked, or freeze the dough for future use. Store the cooled cookies between layers of parchment paper or wax paper in an airtight container for up to 1 week. Makes about 70 cookies.
Golden cookies speckled with poppy seeds. Ukrainians are very fond of poppy seeds and almonds.
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
1 Tablespoon finely grated fresh lemon zest
1/3 cup poppy seeds
2 cups all purpose flour
1 cup lightly crushed sliced almonds - divided
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the egg yolks and vanilla and beat until combined. Turn the mixer to low speed and add the lemon zest and poppy seeds. Carefully add the flour, mixing just until incorporated.
Divide the dough in half and roll each half into a 12 inch cylinder. Place half the sliced almonds on a piece of parchment paper or wax paper and roll 1 log in the almonds, pressing lightly so they adhere to the log. Repeat with the second log of dough and the remaining almonds. Wrap each log in parchment paper or wax paper and twist the ends. Refrigerate for at least 4 hours or overnight, until firm.
When ready to bake, preheat the oven to 350 degrees F. Have 2 rimmed baking sheets lined with parchment paper.
Remove the logs from the refrigerator and rest for 10 minutes. Cut the logs into 3/8 inch slices and place them on the prepared pans 1 inch apart. Bake until the bottoms and edges of the cookies are just beginning to brown, 12 to 15 minutes.
Cool the cookies on the pans on a rack. Repeat as needed with the remaining dough and cooled pans until all the cookies are baked, or freeze the dough for future use. Store the cooled cookies between layers of parchment paper or wax paper in an airtight container for up to 1 week. Makes about 70 cookies.
Ukrainian Poppy Seed Cookies - Makovi Tistechka
Browse or search our collection of more than 1,000 Ukrainian recipes and over 6,000 international recipes, from holidays to everyday recipes. We have traditional Ukrainian recipes (food) like Varenyky (Perogies), Borshch, Paska, Babka, Kovbasa, Kolach, Kutia, and many more.
www.ukrainianclassickitchen.ca
Last edited by a moderator: