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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Aunt Ida's Poppy Seed Cookies Recipe

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This recipe for Aunt Ida's Poppy Seed Cookies is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
2 tsp. baking powder
1/2 c. poppy seeds
1 c. peanut oil (can substitute coconut oil, if you prefer)
1 c. sugar
3 eggs
1 tsp. vanilla
Directions:
Directions:
Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Cover a 14 X 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.

Sift together flour and baking powder; add poppy seeds.

Separately, whisk peanut oil, sugar, eggs, and vanilla in a medium bowl. Add sifted dry ingredients and mix to combine. Chill the dough in the refrigerator one hour, or until firm enough to handle.

With floured hands or wearing disposable gloves, break off teaspoon-size pieces of dough and roll into small balls. Place dough balls on baking sheet about 2 inches apart, or 12 cookies per sheet. Pat into circles with your fingers (rather than rolling or stamping). Bake 10 to 12 minutes, or until lightly browned around edges. Let cookies cool 1 minute on baking sheet on rack and then transfer cookies to a rack. Cookies will become crisp as they cool.

Store between sheets of wax paper in a covered tin or freeze in a tightly sealed plastic bag or container.
Number Of Servings:
Number Of Servings:
Yield: 60 cookies
Personal Notes:
Personal Notes:
This recipe came courtesy of a wonderful story on NPR' "All Things Considered," so Aunt Ida isn't actually part of our family. These cookies are not sweet, but absolutely habit-forming, though!

 

 

 

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