Ukrainian Poppy Seed Cookies Recipes

Steps:

• THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
• After the third wash let the poppies stand in hot water for 1 hour.
• Drain poppies through a cheesecloth covered net sieve.
• Air dry in the sieve, preferably overnight.
• FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
• This is a soft dough.
• Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
• Punch down and divide into two parts.
• Roll each into rectangle.
• Spread with Poppy Seed Filling all over the rectangle.
• Roll up each rectangle from the long end like a jelly roll.
• Pinch seams to make edges secure.
• Place on greased baking sheet.
• Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
• (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
• BAKE: preheated oven 350 degree F.
• for about 45 to 50 minutes or until done and brown on top.
• POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
• Stir until cool.
• When cool fill rolls.

Steps:

• THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
• Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
• Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
• FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
• Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
• MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
• Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
• BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
• FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
• Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
• Olga's recipe.

Steps:

• Cream the butter; add the sugar and beat until light. Blend in the eggs and sour cream. Sift the flour with the baking soda and salt, then mix in the poppy seed.
• Add to the first mixture and combine thoroughly. Chill the dough for easier handling. Roll the dough thin and cut with a floured cookie cutter. Place on a greased baking sheet and bake in a moderate oven (375 degrees F.) until delicately browned.

Steps:

• Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
• CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
• Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
• Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
• Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
• ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
• Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder and salt together in a bowl; set aside.
• In a mixing bowl, blend butter and shortening.
• Add eggs, milk and vanilla.
• Gradually add dry ingredients, making a soft dough.
• Divide dough into 4 pieces.
• Roll each piece into a long roll, about a 1/2-inch diameter; cut into 2-inch pieces.
• Roll each piece in sesame seeds.
• Place 1-inch apart on a baking seet.
• Bake 20-25 minutes, until lightly golden brown.
• Cool on wire racks.
• Store in airtight containers.

Steps:

• Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
• Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Steps:

• In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
• Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
• Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
• Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.