Few things herald the taste buds of my Americana holiday season like a sugar cookie. Few things, in fact, have ever measured up to the bones of this cookie recipe -- the one that my family makes each year from a tattered, butter smeared Tasha Tudor cookbook. Historically decorated with sprinkles or bright blazing glazes, it wasn't until this year that the batch verged on sophistication with the poppy seed addition, a reminder of the surprises that can come from the things (and people) we may tuck away but continue to cherish.
Poppy Seed Sugar Cookies
from Tasha Tudor
You can certainly leave out the poppy seeds and still have something remarkable! Feel free to substitute vegan alternatives for the butter, milk and eggs.
Ingredients
1lb unsalted butter, room temp
2 cups of sugar
2 eggs
2 t vanilla extract (or the scrapings of one vanilla bean)
5 cups of plain flour
1/2 t of salt
1 tsp of baking soda dissolved in 3 tbs of milk
3/4 c poppyseeds
Process
With a whisk, cream the butter and sugar. Beat in the eggs and vanilla. With a wooden spoon, mix in flour and salt, then the baking soda mix and poppy seeds.
Form into a ball, wrap in saran wrap/something bag-like and chill for 30 minutes.
Preheat oven to 325F.
Do whatever you want with the cookies: roll them out and use cookie cutters, tear off bits to form a rustic cookie, or even a rounded tennis ball shape pressed in the center with a spoon.
Bake for 10 to 15 minutes, depending on shape/size -- they should be slightly soft when you pull them from the oven. Let cool for a few moments prior to savoring with a cup of tea or glass of milk.
Yields: about 2 dozen cookies
Prep time: 10 minutes
Bake time: 10-15 minutes
Writing by Adria Lee | Photography and Styling by Amy Pennington
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