Poppyseed Cookies

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Poppyseed CookiesAt Moosewood, we try to preserve our families’ best recipes by including them in our books. Moosewood cook Lisa Wichman thanks her mother-in-law, Mary Wichman, for this recipe. Mary made these delightful, not-too-sweet cookies by the dozens for her grateful grandchildren.

For easier handling, we recommend chilling the dough for 30 minutes, but if you’re in a hurry for cookies, don’t bother. Serve the cookies with hot coffee, tea, cocoa or steamed frothy milk.


Yields 3 dozen

Preparation time: 10 minutes

Chilling time: 30 minutes

Baking time: 10 to 12 minutes

Poppyseed Cookies
Recipe type: dessert
Cuisine: Jewish, Hanukkah
  • 3 eggs
  • ¾ cup vegetable oil per batch
  • 1 cup sugar
  • 3½ cups unbleached white flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup poppyseeds
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  1. Preheat the oven to 350°.
  2. Oil one or two baking sheets.
  3. In a mixing bowl, beat the eggs with a whisk until just combined. beat in the oil and sugar.
  4. In a separate bowl, sift together the flour, baking powder, and salt, then add the poppyseeds.
  5. Stir the flour mixture into the oil mixture to make a stiff dough.
  6. Turn the dough onto a floured surface and knead several times until smooth and well mixed.
  7. Divide the dough into three balls, return them to the bowl, and refrigerate for about ½ hour.
  8. Combine the sugar and cinnamon in a small bowl and set aside.
  9. On a floured surface, roll out one ball of dough at a time until about ¼-inch thick.
  10. Using a 3-inch cookie cutter or the rim of a glass, cut out the cookies.
  11. Place them close together on the prepared baking sheet (or sheets) and sprinkle lightly with the cinnamon sugar.
  12. Bake for 10 to 12 minutes, until the cookies are firm to the touch and starting to brown. Cool completely on racks.
Stored in a sealed container, the cookies will keep for at least a week.

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