This is another great slice & bake recipe. I have been busier with classes (like running around crazy, not getting enough sleep and HOPING that I am keeping my work straight) and so treats that take less time have definitely been needed. Last week I made these. I was worried that they might be a little bit too unusual and not sweet enough for some, but they got a great response!
If you are looking for the original recipe, and her suggested additions, go here. I will certainly be trying more of them later, but here is the version I made, and my picture to go with. I was really excited to make these because there is a large container of poppy seeds in the kitchen that had just been begging me to find a use for it. I had to oblige, of course!
Almond Poppy seed Cookies
Makes: 50-60 cookies
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoon almond extract
2 cups (280 grams) all-purpose flour
1/4 cup poppyseeds
1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in the egg yolks, followed by the salt and any dried fruits, zest, nuts or seeds. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s okay just blend in whatever remaining flour needs blending with a rubber spatula.
2. Tear off a piece of plastic wrap about 18 inches long. Turn half the dough out onto the plastic wrap and (with clean hands!) shape it carefully into a log. Once shaped, roll up in wrap, repeat with other half, and refrigerate for 2 hours to 3 days. If you want to make sure they're perfectly round, re-roll after 30 minutes.
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper [or not - I didn't and only one out of 150 broke!]
4. While the oven is preheating, using a sharp slender knife, slice each log into cookies about 1/4 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
Do ahead: Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.