---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Hungarian Allspice Poppy Seed Wafers
  Categories: Cookies
       Yield: 1 servings
  
       2 c  Cake flour
       2 ts Poppy seeds
       2 ts Ground allspice
     1/4 ts Salt
       1 lg Orange
       1 c  Sugar
       1 c  (2 sticks) unsalted butter
            --- room  temp.
       2 lg Egg yolks
       1 c  Powdered sugar
       2 ts (approx) cream or milk
            Poppy seeds
  
   Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
   Position rack in center of oven and preheat to 350 degrees. Grease heavy
   large cookie sheet. Combine flour, poppy seeds, ground allspice and salt
   in
   a bowl. Using vegetable peeler, remove peel from orange in strips and
   place
   strips in processor. Add sugar and process until peel is finely minced,
   about 2 minutes. Using electric mixer, beat butter and orange-sugar
   mixture
   in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and
   beat at low speed until smooth soft dough forms.Transfer half of dough to
   pastry bag fitted with large (no. 7) star tip.
   Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart.
   Repeat with remaining dough. Bake until cookies are golden on top and
   brown
   on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes.
   Transfer to racks and cool completely.
   
   For glaze: In small bowl, blend powdered sugar with enough cream or milk
   to
   form a smooth medium-thin glaze.
   
   Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until
   glaze
   sets, about 40 minutes. (Can be prepared ahead. Wrap airtight and let
   stand
   at room temp 1 week or freeze 1 month.)
   
   (notes: The dough was stiff for a piped cookie, but I let the heat of my
   hand soften it through the piping bag and it worked ok. Some of us prefer
   these without the glaze)
  
 -----

Plain Text Version of This Recipe for Printing or Saving