Mohn kichlach

Stacey Hardwood’s poppy-seed cookies.

2 cups flour
1/2 cup sugar
1/4 cup poppy seeds
3/4 tsp baking powder
pinch of salt
2 eggs at room temperature
1/3 cup vegetable oil
2 tablespoons ice water
1 egg yolk thinned with water for a thin egg wash.

1. In the bowl of an electric mixer fitted with a paddle, beat the eggs and sugar on medium speed until light yellow. Continue beating while adding the oil in a stream. Beat until the oil is incorporated.

2. Combine the remaining dry ingredients in a bowl and with a fork or balloon whisk mix so that the poppy seeds are evenly distributed throughout.

3. With the mixer running on low speed, add the dry ingredients to the egg mixture. Slowly increase the speed to medium and beat until the dough just comes together. Add ice water if necessary, a tablespoon at a time, to make a pliant dough.

4. Turn the dough on to a piece of cling wrap, form it in a ball and refrigerate for an hour. When ready to bake, preheat the oven to 350 and cover a cookie sheet with parchment. On a floured board and with a floured rolling pin, flatten the dough and roll it into a rectangle. Using a knife or pizza cutter, cut the dough into small squares. Brush with egg wash and place on cookie sheet. Bake in the middle of the oven for 10-12 minutes or until slightly puffed and golden. Cool on a wire rack. The cookies will harden as they cool.

Yield: 36 cookies.

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