Poppy Seed-Honey Cookies (Pirishkes)
These simple, crunchy cookies are delicious drenched in warm honey. Get the recipe for Poppy Seed-Honey Cookies (Pirishkes) ». Todd Coleman

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.

Pirishkes (Poppy Seed-Honey Cookies) Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Yield: makes about 5 1/2 dozen


  • 3 cups flour
  • 14 cup poppy seeds
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 34 cup sugar
  • 8 tbsp. butter, softened
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 cup honey


  1. 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.