Poppyseed Cakes

By Yankee Magazine

Dec 12 2012


8 dozen cookies


1 c butter (2 sticks)
2 eggs
2 1/2 c sugar
6 T poppy seeds
1 t baking soda
1 t baking powder
1 t salt
1 t orange extract
1/2 t orange zest
5 c flour
1/4 orange juice
extra sugar for later


Melt butter and let cool.
In large bowl combine eggs with sugar and beat till well blended. Add poppy seeds, baking powder, baking soda, and salt. Mix thoroughly.
Add orange extract and zest. Mix well.
Add butter and 2 c of flour and mix it in.
Add orange juice to your bowl and mix it in, then add rest of flour. Mix thoroughly. This dough will be quite stiff.
Cover with plastic wrap. Stash in the refrigerator for at least 2 hours. Overnight is fine too.
When you’re ready to bake, preheat your oven to 375 degrees.
Grease cookie sheets. Make dough balls, about an inch in diameter. Drop them in the small bowl with the sugar and roll them around to cat them. Then place them on the cookie sheet, 12 to a standard-size sheet. Press them down slightly.
Bake cookies at 375 degrees for 7 to 10 minutes. (Mine took about 9 minutes.) Let them cool for 5 minutes and then transfer to wire rack.