Pirishkes (Poppy Seed-Honey Cookies)

  • Serves

    makes about 5 1/2 dozen


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.


  • 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


Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.