This Polish recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. I have a gigantic bottle of poppy seeds I need to use up...I think this is a good start. Prep time is a guess, but it includes the 1 hour of setting time and 4 hours of refrigeration.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Ciastka Makowe (Poppy Seed Crisps). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Ciastka Makowe (Poppy Seed Crisps) in your home. Then, follow these steps below to serve Ciastka Makowe (Poppy Seed Crisps) for your family or friends.
1/2 poppy seed
1/2 all-purpose flour
2 powdered sugar
1/2 sour cream
If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Ciastka Makowe (Poppy Seed Crisps) in your home by yourself.
In a small saucepan, combine poppy seeds, honey and orange juice. Bring to a boil; boil 2 minutes. Remove from heat, cover and set aside for 1 hour.
In a large bowl, combine flour, sugar and salt. Using a pastry blender or two knives cut in butter until mixture resembles course crumbs (or you can do this in a food processor using pulses. Stir in sour cream and cooled poppy seed mixture. Form dough into a ball. Wrap and refrigerate 4 hours.
Preheat to 375 degrees farenheit. Grease 4 large baking sheets. Divide dough in half. On a well-floured surface, roll each half out into a rough circle 1/8 inch thick. Cut out dough using a floured 2\ cutter. Gather and reroll dough scraps. Brush cutouts with egg and honey glaze. Arrance 1 1/2 inches apart on prepared baking sheets., Bake cookies 6 to 9 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
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