*  Exported from  MasterCook  *
 
                            Poppyseed Shortcakes
 
 Recipe By     : Emily Luchetti - Star’s Desserts cookbook
 Serving Size  : 6    Preparation Time :0:40
 Categories    : Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          flour
      1/4  cup           sugar
    2 1/2  tablespoons   poppyseeds
    3 1/4  teaspoons     baking powder
      1/2  teaspoon      salt
    4      oz            unsalted butter -- cold
      1/8  cup           heavy cream
                         ***Garnish
    2      tablespoons   sugar
    1      tablespoon    heavy cream
 
 Preheat oven to 350'.
 Combine the flour, 1/4 cup of of sugar, poppyseeds, baking powder, and salt in
the bowl of an electric mixer. Using the paddle attachment on low speed, add the
cold butter and mix until it is the size of small peas. Continue to mix slowly
and add 1/ 1/8 cup cream. Mix just until the dough comes together.
 On a lightly floured board, roll the dough 1 thick and cut it into 6 3 circles.
Brush the remaining cream on top of the shortcakes and then sprinkle on the
remaining sugar.
 Bake the shortcakes for 20 to 25 minutes, until golden brown.
 
 
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 NOTES : Serve while still warm with fresh strawberries and whipped cream.
 When in a hurry I ignore the garnish and simply add the extra sugar and
 cream into the dough.