Day 1, 2015: ORANGE POPPY SEED SWIRLS

From Company’s Coming: Christmas Gifts from the Kitchen by Jean Paré.
Baked by Sue Mosher of our Bookmobile & Off-site services branch. These cookie delights will be on board for you to sample today in East Dalhousie and Springfield.

“Delicate shortbread cookie with a sweet orange filling. Arrange some in a coloured glass dish as a gift for your neighbour.” – Jean Paré

COOKIES
1 cup butter or margarine, softened

1/3 cup granulated sugar

1 1/2 tbsp. poppy seeds

1 tbsp. grated orange zest

1 tbsp. milk

1 1/2 cups all-purpose flour

1/4 cup cornstarch



 My first batch, baked for 10 minutes. L

Cream butter and sugar in a medium bowl. Add poppy seeds, orange zest, and milk. Beat well.

Combine flour and cornstarch in small bowl. Add to butter mixture half at a time, mixing well after each addition, until no dry flour remains. Prepare cookie sheets by greasing them or lining them with parchment paper. Spoon 1/2 of dough into piping bag fitted with medium star tip. Pipe 36 rosettes, 1 1/4 inches in diameter, about 2 inches apart onto prepared cookie sheets. Roll remaining dough into thirty-six 3/4 inch balls. Arrange about 2 inches apart on cookie sheets. Dip flat-bottomed glass into flour or cornstarch. Flatten balls into 1 1/4 inch diameter discs. Bake rosettes and discs in a 350˚F oven for about 10 minutes [check after 5 minutes], until golden. Let stand on cookie sheets 5 minutes before removing to wire racks to cool completely.

My second batch, perfect!

FILLING

1 3/4 cups icing sugar

2 tbsp. butter or margarine, softened

1 tbsp. orange juice

2 tsp. grated orange zest

Beat all 4 ingredients in small bowl, adding more icing sugar or orange juice, if necessary, until spreadable consistency. Makes about 3/4 cup filling. Spread 1 tsp. filling on bottom of each disc. Place rosettes on top of filling.

Makes 3 dozen cookies.

          I decided to try making these cookies because they looked so pretty. I made them with lemon instead of orange because I love anything that has lemon and poppy seed. They tasted really good!

          I found that 10 minutes was way too long for baking time. My cookies were nicely done at 6 minutes, so I would suggest keeping a close eye on them. I made three batches of a dozen each from this recipe, just as was indicated. They weren’t terribly difficult to make but I decided to make the last batch just circles without the rosettes.

 

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