POPPY SEED COOKIES & Weekend Herb Blogging
I’m not going to skip Weekend Herb Blogging two weekends in a row, Milan or no Milan! I have participated for so many weeks now that it has become a habit! This week I have baked some cookies (no gluten-free ones this week but I have made a cake that I’ll post about when I come back!) with poppy seeds. In Sweden you usually use it on white bread buns and in some cakes and if I have to be honest, I haven’t seen any particular Italian poppy seed recipes so now I hope that some of my Italian visitors can tell me some interesting uses for them here, don’t be shy!
But beware, poppy seeds are nice but take a look here before you eat a bagel or these cookies! And do take a look at Kalyn’s round-up on Monday at Kalyn’s Kitchen!
POPPY SEED COOKIES
150 gr salted butter
1 ½ dl sugar
3 tbsp poppy seeds
1 egg yolk
Approx. 3 dl flour
1 tsp baking powder
- Cream butter and sugar in a bowl before adding the egg yolk and the poppy seeds.
- Stir well and continue to do so while you sift the flour and the baking powder into the bowl. Mix well.
- Roll out the dough and use a stamp to make the cookies.
- Put the cookies on a baking sheet and bake them in a pre-heated oven (175° centigrades) for 8-10 minutes
- Let them cool on a rack.
