Author Topic: Ukrainian Poppy Seed Honey Cookies (Makovi Tistechka z Medom)  (Read 618 times)

Olga Drozd

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Ukrainian Poppy Seed Honey Cookies (Makovi Tistechka z Medom)
« on: February 14, 2018, 07:49:35 PM »
Ukrainian Poppy Seed Honey Cookies (Makovi Tistechka z Medom)

These are crispy poppy seed honey laced cookies. Seeds are soaked in a honey orange juice mixture and just before baking, the cookie is brushed with a honeyed egg glaze.

1/2 cup poppy seeds
1/4 cup buckwheat honey (or other liquid honey if you wish)
1/2 cup orange juice

2 cups all purpose flour
3/4 cup confectioners' sugar (Icing/Powdered)
1/4 teaspoon salt
1/2 cup cold butter, cut into 8 pieces
2 Tablespoons sour cream (14% m.f.)

1 egg white beaten with 2 teaspoons honey for glaze

Combine poppy seeds, honey and orange juice in a small saucepan.  Bring to a boil; and boil for 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 coarse crumbs.  Stir in sour cream and cooled poppy seed mixture.  Form dough into a ball.  Wrap and refrigerate 4 hours.

Preheat oven to 375 degrees F.  Place oven rack in the centre of the oven.  Grease 4 large baking sheets.  Divide dough in half.

On a well floured surface, roll each half out into a dough circle 1/8 inch thick.  Cut out dough using a floured 2 inch cutter.  Gather and reroll dough scraps. Brush cutouts with egg glaze mixture. Arrange 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 1 week; or freeze for longer storage.  Makes about 6 dozen cookies.
« Last Edit: February 14, 2018, 07:52:31 PM by Olga Drozd »