John Myers
Orange Poppy Seed Cookies
The perfect orange poppy seed cookies recipe with a picture and simple step-by-step instructions.
- 230 g Room temperature butter
- 330 g Flour
- 300 g Extra fine sugar
- 0,5 tsp Baking powder
- 0,5 tsp Salt
- 2 size Eggs
- 2 tbsp Poppy seeds
- 2 tbsp Orange juice, freshly squeezed
- 2 Oranges, just the zest
- 1 tsp Lemon zest
- Beat the butter together with the sugar with the hand mixer. Then stir in one egg at a time. Do not stir in the second egg until the first is completely incorporated. Now stir in the orange juice, the orange zest and the lemon zest.
- Mix the flour with the salt, the baking powder and the poppy seeds in a separate bowl and add to the butter mixture and stir in quickly and only until all the ingredients are mixed together.
- Put the dough loosely on aluminum foil with the spoon (for me it was four rolls) and roll it up well and seal it like a piece of candy. If you close it really tight, you automatically get a roll with a diameter of approx. 5 cm.
- Let the dough rest in the refrigerator for at least one night and let it set, for me it was 2 days.
- On the baking day, preheat the oven to 170 degrees and line baking sheets with baking paper. Take the dough out of the refrigerator, unwrap it, cut slices approx. 5 mm thick and place them on the baking sheet 2.5 – 3 cm apart
- Then bake for about 12-14 minutes until the edges are slightly colored, remove the biscuits and baking paper from the tray and let them cool down well.
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