Thursday, August 12, 2010
Cookie Recipe #222 - Poppy Seed-Filled Ravioli Cookies
I'm not a poppy-seed lover but these cookies are tasty; not overly sweet, just flavorful.
Ingredients: 1 cup sugar, 1/2 cup shortening, 1/4 cup butter, softened, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup poppy seed, 1/2 cup almonds, 1/2 cup milk, 2 tablespoons honey, 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, honey for brushing, poppy seed for sprinkling.
Instructions: In large mixing bowl, mix sugar, shortening, butter, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate at least 2 hours (or overnight).
Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, lemon peel, and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed.
Preheat oven to 400 degrees. Roll one portion of dough into a 12x8 inch rectangle, on a lightly floured surface. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon poppy seed mixture on one end of each rectangle. Using metal spatula or knife dipped in flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped in flour. Place on ungreased baking sheets about 2 inches apart.
Bake in preheated 400 degree oven for 8-10 minutes or until cookies are light brown. Remove from oven, immediately brush tops with honey and sprinkle with extra poppy seed. Remove to wire racks to cool. Repeat with remaining dough.
Makes about 4 dozen raviolis.
"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1990.