Mun (Poppy Seed) Cookies 38.000

Julia Ewan - The Washington Post

Holiday Cookies 2008 Dec 10, 2008

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.

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Recipe Source

Adapted from "Second Helpings Please," by Norene Gilletz and Harriet Nussbaum (revised edition, 1971).

Tested by Bonnie S. Benwick.

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