Pirishkes (Poppy Seed-Honey Cookies)

Name: Pirishkes (Poppy Seed-Honey Cookies)
Total time: PT0D0H0M
Yield: makes about 5 1/2 dozen
Ingredients: 3 cups flour; 1 ⁄ 4 cup poppy seeds; 2 tsp. baking powder; 1 tsp. kosher salt; 3 ⁄ 4 cup sugar; 8 tbsp. butter, softened; 1 tsp. vanilla extract; 2 eggs; 1 cup honey

Serves
makes about 5 1/2 dozen

TODD COLEMAN

These crunchy cookies are drenched in warm honey. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Ingredients

3 cups flour
¹⁄₄ cup poppy seeds
2 tsp. baking powder
1 tsp. kosher salt
³⁄₄ cup sugar
8 tbsp. butter, softened
1 tsp. vanilla extract
2 eggs
1 cup honey

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Instructions

Step 1

Heat oven to 350°. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar, butter, and vanilla in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until ¼″ thick; chill. Cut out 1½″-wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12-15 minutes. Meanwhile, boil honey and ⅓ cup water in a saucepan. Place all cookies in a single layer on one of the baking sheets; pour over honey. Let sit for 10 minutes before serving.

Heat oven to 350°. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar, butter, and vanilla in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until ¼″ thick; chill. Cut out 1½″-wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12-15 minutes. Meanwhile, boil honey and ⅓ cup water in a saucepan. Place all cookies in a single layer on one of the baking sheets; pour over honey. Let sit for 10 minutes before serving.