Monday, March 3, 2014

Poppy seed honey Cookies (Pirishkes)

These cookies are very light and crumbly, reminds me of a traditional shortbread cookie.  The subtle taste of the poppy seed and honey make these an excellent pairing with coffee or tea. 

3 C. Flour
¼ C. Poppy Seeds
2 tsp. Baking Powder
1 ½ tsp. Vanilla
2 Eggs
½ tsp. Salt
¾ C. Sugar
8 Tbsp. Butter, softened
1 C. Honey

Preheat oven to 350. In bowl, whisk flour, poppy seed, baking powder and salt. Set aside. Beat sugar, butter and vanilla in bowl until light in color. Add eggs, one at a time, mixing well after each addition. Mix in dry ingredients. Dough will be very dry and crumbly. Turn out on work surface. Roll out to ¼” thick. Cut dough into diamond shapes. Bake on ungreased baking sheet for 12 – 15 minutes or until golden brown. While cookies are baking, bring the honey and ½ C. water to boil. Remove from heat. Place cookies on a rack to cool. Brush cookies with the honey mixture several times. Cool completely on rack then store in an air tight container.