At 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
- 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
- Preheat the oven to 350°.
- Oil one or two baking sheets.
- In a mixing bowl, beat the eggs with a whisk until just combined. beat in the oil and sugar.
- In a separate bowl, sift together the flour, baking powder, and salt, then add the poppyseeds.
- Stir the flour mixture into the oil mixture to make a stiff dough.
- Turn the dough onto a floured surface and knead several times until smooth and well mixed.
- Divide the dough into three balls, return them to the bowl, and refrigerate for about ½ hour.
- Combine the sugar and cinnamon in a small bowl and set aside.
- On a floured surface, roll out one ball of dough at a time until about ¼-inch thick.
- Using a 3-inch cookie cutter or the rim of a glass, cut out the cookies.
- Place them close together on the prepared baking sheet (or sheets) and sprinkle lightly with the cinnamon sugar.
- Bake for 10 to 12 minutes, until the cookies are firm to the touch and starting to brown. Cool completely on racks.