Hungarian Allspice Poppy Seed Wafers
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
poppy seed
|
|
| 2 | teaspoons |
allspice
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
oranges
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
unsalted, room temperature |
|
| 2 | large |
egg yolks
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | teaspoons |
cream
or milk |
|
| 1 | x |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
poppy seed
|
|
| 1E+1 | ml |
allspice
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | large |
oranges
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
unsalted, room temperature |
|
| 2 | large |
egg yolks
|
|
| 237 | ml |
powdered sugar
|
|
| 1E+1 | ml |
cream
or milk |
|
| 1 | 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.
