It's the citrus time of year, people! And I think that oranges are underused. They can be used for sauces, glazes, winter salads, and cookies! These cookies are perfect with a cup of warm tea on a cold January day. They are great to serve for an afternoon snack with your lady friends. They are great to stick in lunchboxes and briefcases for a surprise. And what's better? They freeze amazingly so you can bake 3 at a time, when you get the urge for a crumbly, slight crunchy and oh-so-satisfying cookie!
Orange Poppyseed Cookies
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoons poppy seeds
1/2 cup + 2 tablespoons butter, at room temperature
1 cup sugar
1 egg yolk
1 teaspoon vanilla
The zest of 2 oranges
Sift the flour, salt and baking powder into a medium bowl. Add poppy seeds and toss to combine. Set aside.
Put the sugar in a medium bowl, add the orange zest and use your fingers to rub them together until the sugar is fragrant.
In a large bowl, cream butter until smooth. Beat in the fragrant sugar for about 2 minutes until mixture is light and pale.
Add the egg and the yolk and beat for another minute or two. Beat in vanilla.
Add flour and mix until only just incorporated. The dough will be very soft and creamy.
Turn dough out onto plastic wrap and divide into half. Shape into a long log, about 3" in diameter.
Chill for at least 2 hours.
Preheat oven to 350*. Line baking sheet with parchment or a Silpat. Using a sharp knife, slice into 1/2" rounds and place on baking sheet.
Bake for 9-11 minutes, rotating sheet at the midpoint. The cookies should feel firm but not brown at all. Remove from oven and let the cookies rest for a minute before carefully lifting onto a cooling rack. Repeat with remaining dough. Enjoy!