Mohn (Poppyseed) Cookies
Author: Bonnie Slotnick
Light textured and not overly sweet, these cookies are delicious with coffee or tea, ice cream, or fruit (especially oranges). They’re super-easy and quick—you can mix and bake five dozen cookies in about half an hour (and you can eat them all in about half that time). – BS
Makes 4 to 5 dozen, depending on size
3 cups all-purpose flour
1 cup vegetable oil
3 to 4 tablespoons poppy seeds
1 teaspoon vanilla extract
1 tablespoon baking powder
Grated zest of 1 orange, or a few drops pure orange extract
3 large eggs
1 cup sugar
- Preheat the oven to 350°. Lightly oil two or more baking sheets.
- In a medium bowl, stir together the flour, poppy seeds and baking powder; set aside.
- In a large bowl, beat the eggs and sugar until thick and light-colored. Gradually beat in the oil. Add the vanilla and orange zest or extract, and beat until blended.
- Add the flour mixture and stir until well blended; the dough will be thick.
- Drop the dough by teaspoonsful on the prepared baking sheets, leaving about 2 inches between the cookies. Bake for 4 minutes, then turn the pans in the oven and bake for 4 minutes longer, or until the cookies are light golden at the bottom edges (and barely golden on top).
- Using a metal spatula, transfer the cookies to a rack to cool.
- If the cookies brown too much on the bottom, try doubling the baking sheet to insulate them from the bottom heat. I use double-bottom (Cushionaire) baking sheets.
- Depending on the brand of flour, the size of the eggs, and the freshness of the baking powder, these cookies may come out flat, rounded, or with peaked tops. Who cares—they still taste great! You can make them very tiny (less than a teaspoon of dough) or medium size (heaping teaspoons) but not much larger because of their delicate texture.
- If you happen to be out of oil (or don’t have enough) you can substitute melted butter for all or part of the oil. You may even like the cookies better that way.
- The recipe divides nicely by 3. It can also be doubled.
- The cookies pack well if placed in pairs, flat sides together, in plastic bags. They also freeze beautifully.
- Variations: Use lemon zest instead of orange, or mini chocolate chips or finely chopped crystallized ginger instead of poppy seeds.