These taste just like my grandmother's mohn cookies - my version of Proust's madeleines - especially if you overcook them and leave off the honey! They taste better if you don't, though.
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
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Credit: Todd Coleman
INGREDIENTS
3 cups flour¼ cup poppy seeds
2 tsp. baking powder
1 tsp. kosher salt
¾ cup sugar
8 tbsp. butter, softened
1 tsp. vanilla extract
2 eggs
1 cup honey
INSTRUCTIONS
Heat oven to 350°. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar, butter, and vanilla in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until ¼″ thick; chill. Cut out 1½″-wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12–15 minutes. Meanwhile, boil honey and ⅓ cup water in a saucepan. Place all cookies in a single layer on one of the baking sheets; pour over honey. Let sit for 10 minutes before serving.Ratings & Reviews (1)
Pirishkes (Poppy Seed-Honey Cookies)
Reviewed by NAOMIRICHMAN on
.
These taste just like my grandmother's mohn cookies - my version of Proust's madeleines - especially if you overcook them and leave off the honey! They taste better if you don't, though.
Rating: 5
 Recipe - Saveur.com){kind=link}