Poppy Seed Pinwheel Cookies


Last year I picked some up poppy seed filling from a German/European Specialty store, thinking I would find some way to use it, besides in a strudel, then saw some spiral cookies with poppy seed. It seems Eastern European countries like poppy seeds and all seem to have their version of poppy seed cookies… From Kolache, pinwheels, logs and just poppy seeds mixed in the cookies. . .these are similar to Hungarian Pinwheel Cookies.

Poppy Seed Pinwheel Cookies

Ingredients:
-1/2 cup unsalted butter, softened or 1 stick
-1/4 cup granulated sugar
-1 tsp grated lemon peel
-1 large egg
-1 Tbsp sour cream
-1 1/4 cups all purpose flour
-1 tsp baking soda
-1/4 tsp salt
-1/4 tsp ground cloves
-1 tsp vanilla (I used my homemade vanilla extract)
-*Poppy seed filling ¾ cup ( I bought mine made at the German Store and used the whole tub)

*You can use canned or make your own, I bought mine at Geier’s Sausage Kitchen a German meat market and food store. If you make your own, here are a couple of recipes:
•1/2 cup milk
•1 Tablespoon honey
•1 cup ground poppy seeds
•2 Tablespoons sugar
•1 teaspoon ground allspice
or:
1 cup poppy seed
1/2 cup milk
1/4 cup honey
1/3 cup chopped dates
1/3 cup chopped nuts
Dash of cinnamon

Make the Dough:
With an electric mixer, beat together the butter, sugar, egg, and sour cream in a large bowl. Stir in the flour, salt, cloves (I added a little mace to mine too) and lemon zest to make a soft dough. (The dough may be made ahead and refrigerated covered, for up to two days.) I wanted to say I had to make mine by hand because my electric mixer burned up making my molasses gingerbread cookies. It can be done!
I don’t think my dough was stiff enough, but I rolled it in between two sheets of waxed paper into a…err…rectangle..

… which is easier said than done, so I adjusted it with a a little cut and paste.

Spread the filling on the dough, which went on quite easy. Yes, it’s not the neatest, but you can get picky with yours if you like.
When you roll it up start to peel back the waxed paper as you go. You can use parchment paper instead if that’s what you have. Some suggested to refrigerate before rolling… probably a good idea.

At this point I tried to cut the cookies and the dough was just too soft, the end just mushed. So I refrigerated it for a bit until it was easier to cut. When you are ready, preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.


Then cut roll into ½-inch slices and arrange them about 1 inch apart on prepared cookie sheets (or just use your stoneware jelly roll pan like I do). Bake for about 10 minutes or until edges are light brown.


Cool pinwheel cookies on baking sheets for a couple of minutes before transferring them to wire racks to cool completely. Sprinkle with confectioners’ sugar before serving if desired. That end piece is great for sneaking a taste of the cookies, and save the pretty ones for guests!

These are now a seasonal regular with cookie baking in full swing!

Cheers!

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