posted by SandyOH 11-20-102 3:58 PM
1 cup (2 sticks) butter
2/3 cup sugar
2 large eggs
1/4 cup milk
4 cups all-purpose flour
1/2 teaspoon salt
Grated rind of 1 lemon
2 cups poppy seeds
1/4 cup sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup milk
1/4 cup honey
In a medium bowl, cream the butter and sugar together until light and fluffy and then beat in the eggs and milk.
Combine the flour, salt and lemon rind in a separate bowl and then beat this mixture into the butter mixture, a third at a time, to form a stiff dough. Divide the dough into 2 parts, cover and set aside.
To make the filling, combine the poppyseeds, sugar, and spices in the bowl of a food processor fitted with the steel blade and process until the seeds are ground. Add the milk and honey and pulse to blend. Transfer the mixture to a saucepan and place over medium heat. Bring to a boil, reduce heat, and simmer 5 minutes, stirring frequently. Remove from the heat and cool.
Roll out each dough ball into a rectangle about 1/4-inch thick. Divide the filling between the 2 rectangles and spread it in an even layer onto the dough. Roll up the dough, jelly-roll fashion. Wrap each dough roll in wax paper or plastic wrap and chill for at least an hour. (Can be made ahead up to this point, wrapped tightly and frozen; thaw in refrigerator before proceeding.)
Preheat oven to 350°F. Lightly grease baking sheets.
Cut the dough into 1/4-inch slices, place them about 1-1/2-inches apart on the baking sheets, and bake until golden brown, about 30 to 35 minutes. Remove the cookies to wire racks to cool and store in tightly covered containers in a cool place.
Variations: Use any of the following for the filling: grated semisweet chocolate and chopped walnuts; a thin layer of fruit preserves with or without a sprinkling of finely chopped nuts; a thin layer of honey and a sprinkling of chopped dried apricots; a sprinkling of brown sugar, chopped nuts, and cinnamon.
Makes about 4 dozen
Source: John Hadamuscin's Enchanted Evenings
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