Orange Poppy Seed Wafers Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Steps:

• Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Whisk in the poppy seeds and orange zest. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
• Preheat the oven to 400 degrees F.
• Peel and section the orange. Reserve pieces of orange - make sure there are no seeds. Grease a large muffin tin. Place the tin in the oven to heat up for at least 10 minutes. Once heated place one piece of orange on the bottom of each cup. Give the batter a quick stir and pour into each cup filling them halfway leaving room for them to rise.
• Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. You can check to see if it's ready by cutting into one - the inside should be mostly hollow. Serve immediately with Vanilla Butter.
• In a small bowl mix the softened butter, sugar and vanilla seeds (discard the bean) until well incorporated. Spread on warm Orange Poppy Seed Yorkshire Pudding or save for another use.;

Steps:

• Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
• Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
• Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
• Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.