Orange Poppy Seed Sandwich Cookies Recipes

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ORANGE POPPY SEED COOKIES



Orange Poppy Seed Cookies image

My friend Sandy and I have gotten together for years to bake Christmas cookies. One year we made 16 different kinds in a day. I like this cookie because the orange flavor makes a nice change of pace from all the classic holiday cookies. -Kathy Jessen, Sarasota, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/4 cup poppy seeds
4-1/2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, poppy seeds and orange zest. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into two 10-in. rolls; roll each in colored sugar and wrap in plastic. Refrigerate for 4 hours or until firm., Cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool for 3 minutes before removing to wire racks. Store in airtight containers.

Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BLOOD ORANGE POPPY SEED WINDOW COOKIES



Blood Orange Poppy Seed Window Cookies image

The classic linzer cookie provided inspiration for this sandwich cookie. You'll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it's workable again. You can fill these window cookies with any kind of marmalade, jam or preserves - even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield About 2 dozen sandwich cookies

Number Of Ingredients 11

2 1/2 cups/320 grams all-purpose flour, plus more for dusting
1 1/2 tablespoons poppy seeds, plus more for sprinkling
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup/225 grams unsalted butter (2 sticks), softened
2/3 cup/135 grams granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 tablespoons buttermilk (or 1 tablespoon plus 2 teaspoons milk mixed with 1 teaspoon lemon juice)
1 cup blood orange marmalade
Confectioners' sugar, for dusting

Steps:

  • Combine flour, poppy seeds, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.
  • Add half the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm, at least 1 hour and up to 3 days.
  • Generously flour a silicone baking mat or sheet of parchment paper. Place one disk of dough in center and dust both sides of the dough and rolling pin with flour. Working quickly, roll dough until slightly thicker than 1/8 inch. Slide onto baking sheet (do this any time the dough feels too soft or sticky). Chill in freezer until firm, about 10 minutes. Repeat process with second disk of dough.
  • Flour two cookie cutters in the shape of your choice, one larger, measuring about 2 to 2 1/2 inches, and one smaller, measuring about 1 to 1 1/2 inches.
  • Using the larger cutter, cut one of the dough sheets in this shape, flouring the cutter frequently. These will be the bottoms of the cookies. Lift off excess dough, knead and chill to re-roll for more cookies, if desired. Spread them out so there is a little space in between. (If the dough is soft and too delicate, chill it in the freezer to be able to move it more easily without distorting its shape.) Chill tray of cut cookie bottoms in freezer until firm, about 10 minutes.
  • For cookie tops, repeat Step 6 with remaining dough, again using the larger cutter. Then, using the smaller cutter, cut a "window" or a center hole in the tops of each cookie. (If the dough cracks, just a wait a moment or two to let it warm up.) Chill tray of cookie tops. Count as you go to make sure you have an equal number of solid bottoms and "window" tops. (You should have about 2 dozen of each.)
  • Heat oven to 350 degrees. Bake cookies until golden brown, 10 to 12 minutes. (The more delicate "window" cookies will bake faster, so you will want to remove them from the oven first.) Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely.
  • Place marmalade in a small microwaveable bowl, and microwave 30 seconds to loosen, or transfer to a small saucepan and heat over medium-low until warmed, 1 to 2 minutes. Stir a few times, then strain out the solids, if desired. Let marmalade cool until thicker. (You can speed this up by popping it in the freezer for 15 minutes.)
  • Place the cookie bottoms on a parchment- or wax-lined baking sheet, flat-side down. Using an offset spatula or small spoon, spread 1 scant teaspoon marmalade on each bottom cookie, and top with a windowed cookie. Lightly dust with confectioners' sugar, if desired. (It will stick to the cookie and melt on the marmalade.) Sprinkle marmalade with a few more poppy seeds. Store in an airtight container or tin between layers of parchment or wax paper until serving. Cookies will keep at room temperature for 1 week.

ORANGE-POPPY SEED SANDWICH COOKIES



Orange-Poppy Seed Sandwich Cookies image

After years of carefully studying dessert habits, I've begun to refine my theory that there are two types of people-those who like lemon desserts and those who like chocolate. I've observed that there's a subspecies that likes desserts with a crunch, a group that includes me. I'm a big fan of seeds, and I like to add them to these jam-filled cookies to put them squarely in the crunchy camp. Or should I say "roundly," since they are, indeed, round. But feel free to use any cookie cutters you have-round, square, oval, or even heart-shaped.

Yield makes about 18 cookies

Number Of Ingredients 10

2 cups (280 g) all-purpose flour
6 tablespoons (70 g) poppy seeds
1/2 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1/2 cup (100 g) sugar
1 large egg yolk
Grated zest of 2 oranges, preferably organic
1/2 teaspoon vanilla extract
2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
About 1/2 cup (160 g) strained apricot or raspberry jam

Steps:

  • In a small bowl, stir together the flour, poppy seeds, and salt.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and the sugar on medium speed just until smooth. Stir in the egg yolk, orange zest, vanilla, and orange-flavored liqueur until completely incorporated. Add the flour mixture and beat just until the dough comes together and no streaks of butter remain.
  • Turn out the dough onto a sheet of plastic wrap and form it into a rectangle about 1 inch (3 cm) thick. Wrap the dough tightly and refrigerate for 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Divide the dough into 2 pieces. On a lightly floured work surface, roll out 1 piece of dough about 1/2 inch (1.5 cm) thick, sprinkling the work surface with only as much flour as needed to prevent the dough from sticking (too much flour can make the cookies tough).
  • Using a 2-inch (5-cm) round cookie cutter, cut out circles of dough. Place them on one of the prepared baking sheets, spacing them 1 inch (3 cm) apart. Repeat with the second piece of dough, then reroll the dough scraps. Using a 1/2-inch (1.5-cm) round cookie cutter (the wide end of a metal pastry tip works well, too), cut out the centers of half of the circles, making sure you have the same number of solid cookies as you do those with cut-outs.
  • Bake, rotating the baking sheets midway through baking, until the cookies are lightly browned, about 12 minutes. Let cool completely on the baking sheets.
  • Spread a rounded teaspoon of jam on all of the solid cookies, then top with the cut-out cookies, making sandwiches.
  • The dough can be chilled for up to 4 days, or frozen for up to 1 month. The filled cookies will keep well, stored in an airtight container, for up to 4 days.
  • For a slightly exotic taste, substitute 1/2 teaspoon of orange-flower water for the orange liqueur. Or, for lemon-flavored cookies, use the grated zest of 2 lemons.
  • You can fill the orange-flavored cookies with chocolate instead of jam: Heat 2 ounces (60 g) of chopped bittersweet or semisweet chocolate with 3 tablespoons (45 ml) heavy cream in a bowl set over a saucepan of simmering water. Use 1 teaspoon of the chocolate mixture for each cookie sandwich. Another option is to fill them with Nutella or a similar spreadable chocolate-hazelnut paste.

ORANGE-POPPY SEED COOKIES



Orange-Poppy Seed Cookies image

Make and share this Orange-Poppy Seed Cookies recipe from Food.com.

Provided by Saturn

Categories     Dessert

Time 30m

Yield 6-7 dozen

Number Of Ingredients 8

1/2 lb unsalted butter
3 tablespoons orange zest, grated
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour, sifted, plus
2 tablespoons all-purpose flour, sifted
1/4 cup poppy seed

Steps:

  • Preheat oven to 325°.
  • Beat butter with orange zest until it whitens and holds soft peaks.
  • Beat in sugar until well blended.
  • Whisk together yolks and vanilla.
  • Add to butter mixture and mix scraping down sides as necessary.
  • Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter.
  • Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
  • Slice 3/8 inch rounds.
  • Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes.
  • The cookies must be cooked through to be tender.

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