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Hungarian Allspice Poppy Seed Wafers

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Submitted by lsams01

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
CUPS ML CAKE FLOUR
2 1E+1
TEASPOONS ML POPPY SEED
2 1E+1
TEASPOONS ML ALLSPICE
ground
¼ 1.3
TEASPOON ML SALT
1 1
LARGE LARGE ORANGES
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
unsalted, room temperature
2 2
LARGE LARGE EGG YOLKS
1 237
2 1E+1
TEASPOONS ML CREAM
or milk
1 1
X X POPPY SEED *

Directions

Position rack in center of oven and preheat to 350℉ (180℃).

Grease heavy large cookie sheet.

Combine flour, poppy seeds, ground allspice and salt in a bowl.

Using vegetable peeler, remove peel from orange in strips and place strips in processor.

Add sugar and process until peel is finely minced, about 2 minutes.

Using electric mixer, beat butter and orange- sugar mixture in medium bowl until fluffy.

Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms. Transfer half of dough to pastry bag fitted with large (no. 7) star tip. Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart. Repeat with remaining dough. Bake until cookies are golden on top and brown on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes. Transfer to racks and cool completely. For glaze: In small bowl, blend powdered sugar with enough cream or milk to form a smooth medium-thin glaze. Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze sets, about 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 341 44% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 161mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 14%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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