Saturday, October 30, 2010

German Poppyseed Cookies

The Altitude Adjustment Section
Cookies are fun and easy to bake and not all that altitude-affected. I found this recipe in an old cookbook I spotted at Goodwill. It is for a German poppyseed cookie. It has great flavors and is sure to make you the hit of the annual holiday cookie exchange. The recipe suggests you might want to dip them halfway in chocolate. Like I need them to tell me that!

1/3 cup milk
3/4 cup poppy seeds
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 tablespoons unsweetened chocolate, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup dried currants
1 1/4 cups all purpose flour
1 teaspoon baking powder

Preheat your oven to 350. In a small saucepan, heat the milk until almost boiling then remove the pan from the heat and stir in the poppyseeds and let them soak for 15 minutes. In the bowl of your electric mixer, cream the butter and sugar till light and fluffy then add the melted chocolate, spices, currants and poppyseed mixture. Sift the flour with the baking powder and mix it into the poppyseed mixture then knead it with your hands to form a smooth dough. Roll the dough into 24 small balls and place them on a parchment-lined cookie sheet. Lightly press them down with a fork. Bake for 20 minutes until they brown and turn crisp. Dip them in chocolate — if you dare!