If you like not-too-sweet cookies, this recipe is perfect for you. For my taste, it needed a little bit more sugar, so I dusted with powdered sugar, as seen on the picture.
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
1/3 cup vegetable oil
1/3 cup cold water
1 tablespoon grated orange zest
1 tablespoon fresh orange juice
2 tablespoons poppy seeds
2 tablespoons powdered sugar (optional)
- Sift the flour, baking powder, and salt into a medium bowl.
- Beat the egg and sugar in a large bowl with an electric mixer at high speed until pale and thick.
- Use a wooden spoon to beat the oil and water into the beaten egg.
- Stir in the orange zest and juice and poppy seeds.
- Mix in the dry ingredients.
- Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. (I made a 2 inch (5 cm) roll instead of the disk.)
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll and continue cutting out cookies until all the dough is used. (I cut the chilled roll into 1/8 inch thick cookies.)
- Place cookies to the buttered cookie sheets, placing them 1 inch apart.
- Bake for 10-12 mines, or until just golden at the edges, rotating the sheets halfway through for even baking. Dust with powdered sugar (optional).
- Transfer to racks to cool.
Makes 30-35 cookies. Prep: 25 min+30 min to chill. Cooking: 10-12 min. Keeps: 7 days
Source: Cookies 1,001 Mouthwatering Recipes from around the Worls, by Reader’s Digest
