[Recipe] Poppyseed Spiral Rum Cookies
First time attempting this recipe, so it'll be interesting to see just how it turns out in the end. Nonetheless, it certainly looks promising, and although the dough's cooling now the filling smells enticing.
Poppyseed Spiral Rum Cookies
Ingredients
Filling:
* 1/2 cup walnut pieces, finely ground (I had plain old walnut pieces, so I used my food processor to grind them up nicely)
* 1/4 cup poppy seeds
* 1/3 cup honey
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon orange peel, or the grated zest of 1 orange
* 2 tablespoons butter or margarine, softened
(Sadly, most of the honey I had was sort of coagulated, so I ended up putting the mix along with the unsoftened margarine into the microwave for 30 seconds before mixing it all up.)
Dough:
* 4 tablespoons butter or margarine
* 1/2 cup sugar (preferably superfine, but granulated works too)
* 1 egg
* 1 tablespoon Malibu rum
* 1 1/2 cups all-purpose flour
Miscellanea:
* vegetable oil spray or oil, for greasing
Method
1. In a small bowl, combine the ground-up walnuts, poppy seeds, cinnamon, honey, orange peel/zest, and butter/margarine. Stir thoroughly to make a paste, and set aside for now.
2. In a large mixing bowl, beat the remaining butter and sugar for 1 to 2 minutes, until light and fluffy. Beat in the egg and Malibu rum until well blended, then slowly stir in the flour until a soft dough forms. Chill the dough in a refrigerator for 15-20 minutes, long enough for the dough to become firm enough to handle.
3. On a lightly floured sheet of waxed paper or nonstick baking parchment (or a clean plastic cutting sheet, which is what I used), roll out the dough to a rectangle about 1/4 inch thick. (This should give you a rectangle around 11" x 14"; it did for me, anyways.) Spread with the poppy seed paste. Starting at one long side, roll up the dough, jelly-roll fashion, and wrap tightly in plastic wrap or aluminum foil. Refrigerate for several hours or overnight, until firm. The dough can be refrigerated for several days, or frozen for longer.
(The original recipe I'm adapting from suggested rolling it from the short side, but really, why? Rolling it the long way you'll get more cookies out of it.)
4. Preheat the oven to 375 degrees F. Lightly spray or grease two large, nonstick baking sheets. Unwrap and slice the dough roll crosswise into 1/4-inch slices, and place 1/2 inch apart on the baking sheets. Bake for about 10 minutes, until golden; do not overbake. Remove the baking sheets to wire racks. Transfer to wire racks with a spatula, and repeat baking with remaining slices. Store in airtight containers.
Makes 3 to 4 dozen cookies.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12792.html. Please comment here if you first read the post here.
Poppyseed Spiral Rum Cookies
Ingredients
Filling:
* 1/2 cup walnut pieces, finely ground (I had plain old walnut pieces, so I used my food processor to grind them up nicely)
* 1/4 cup poppy seeds
* 1/3 cup honey
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon orange peel, or the grated zest of 1 orange
* 2 tablespoons butter or margarine, softened
(Sadly, most of the honey I had was sort of coagulated, so I ended up putting the mix along with the unsoftened margarine into the microwave for 30 seconds before mixing it all up.)
Dough:
* 4 tablespoons butter or margarine
* 1/2 cup sugar (preferably superfine, but granulated works too)
* 1 egg
* 1 tablespoon Malibu rum
* 1 1/2 cups all-purpose flour
Miscellanea:
* vegetable oil spray or oil, for greasing
Method
1. In a small bowl, combine the ground-up walnuts, poppy seeds, cinnamon, honey, orange peel/zest, and butter/margarine. Stir thoroughly to make a paste, and set aside for now.
2. In a large mixing bowl, beat the remaining butter and sugar for 1 to 2 minutes, until light and fluffy. Beat in the egg and Malibu rum until well blended, then slowly stir in the flour until a soft dough forms. Chill the dough in a refrigerator for 15-20 minutes, long enough for the dough to become firm enough to handle.
3. On a lightly floured sheet of waxed paper or nonstick baking parchment (or a clean plastic cutting sheet, which is what I used), roll out the dough to a rectangle about 1/4 inch thick. (This should give you a rectangle around 11" x 14"; it did for me, anyways.) Spread with the poppy seed paste. Starting at one long side, roll up the dough, jelly-roll fashion, and wrap tightly in plastic wrap or aluminum foil. Refrigerate for several hours or overnight, until firm. The dough can be refrigerated for several days, or frozen for longer.
(The original recipe I'm adapting from suggested rolling it from the short side, but really, why? Rolling it the long way you'll get more cookies out of it.)
4. Preheat the oven to 375 degrees F. Lightly spray or grease two large, nonstick baking sheets. Unwrap and slice the dough roll crosswise into 1/4-inch slices, and place 1/2 inch apart on the baking sheets. Bake for about 10 minutes, until golden; do not overbake. Remove the baking sheets to wire racks. Transfer to wire racks with a spatula, and repeat baking with remaining slices. Store in airtight containers.
Makes 3 to 4 dozen cookies.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12792.html. Please comment here if you first read the post here.