Poppyseed Cookies

Way before the lemon poppyseed craze came to be, Jewish people everywhere were expertly making yummy things with poppyseeds. These crunchy, not too sweet cookies were always waiting for us at our beloved Bubi Molly’s in a metal cookie tin in the bread drawer. We knew them as moon (pronounced muhn or mohn which is Yiddish for poppyseed) cookies. The orange zest is is my addition to the original recipe. They are a perfect coffee or tea cookie and if you’re more of a lemon poppyseed person swap the OJ for vanilla and lemon zest for orange.

1 cup granulated sugar

3 large eggs separated

3/4 cup vegetable or light olive oil

3 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 tbsp orange juice

1 tablespoon grated orange zest

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup poppy seeds

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment

Beat eggs whites until they form stiff peaks. Lightly beat eggs yolks, add to whites and combine. Add all of the remaining ingredients and mix until dough is formed.

Roll out dough on a lightly floured surface to 1/2 “ or slightly thinner if you want a crispier cookie. Cut shapes using a cookie cutter. Using a 2 inch cookie cutter will yield 24+ cookies.

If you want a little extra crunch on top sprinkle them with granulated sugar.

Bake for 20 minutes on the middle rack. Let cool. Store for a week in an air tight container. Freezes very well.

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