These cookies are not too sweet, making them ideal for dipping in hot chocolate or a glass of vin santo.
Make Ahead: The dough can be made and refrigerated for up to 3 days, or wrapped well and frozen for up to 2 months. The baked cookies can be frozen for up to 2 months.
Servings: 38 - 42 cookies
- 3 1/2 to 3 3/4 cups flour, plus more for the work surface
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 1/2 cup canola oil
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/4 cup poppy seeds
Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
Sift 3 1/2 cups of the flour, the baking powder and salt together on a large sheet of wax paper or parchment paper.
Combine the eggs, oil, juice and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed, then add the poppy seeds.
Add the sifted flour mixture in several additions until well incorporated to form a fairly stiff dough. (The dough might not be stiff right away; let the dough rest for a few minutes before adding up to 1/4 cup flour as needed to achieve the right consistency.)
Lightly flour the work surface, then roll out the dough to a thickness of 1/4 inch. Use cookie cutters to cut out shapes; space the cookies 2 inches apart on the baking sheet. Bake one sheet at a time for 10 to 12 minutes, until golden brown on the edges. Transfer to a wire rack to cool completely. Repeat to use all the dough.
Adapted from "Second Helpings Please," by Norene Gilletz and Harriet Nussbaum (revised edition, 1971).
Tested by Bonnie S. Benwick.
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