Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Poppy seed sugar cookies




Source of Recipe


First published in Chatelaine's 12/2001 issue.


List of Ingredients




2 eggs
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) orange juice or water
2 tsp (10 mL) baking powder
3 cups (750 mL) all-purpose flour
1/4 cup (50 mL) poppy seeds


Recipe



1. 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.