| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Milk |
| 1 |
ts |
Lemon zest |
| 1/2 |
c |
Poppyseeds |
| 1 |
ts |
Vanilla extract |
| 2 |
oz |
Unsweetened baking chocolate |
| 3/4 |
c |
Sifted flour |
| 1/4 |
c |
Butter, softened |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1 |
|
Egg yolk |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
c |
Raisins, coarsely chopped |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets with
shortening.
In a small saucepan, heat the milk till it coats the back of a metal spoon.
Remove from heat. Stir the poppyseeds into the milk and let soak. Melt the
chocolate in a double boiler over simmering water, stirring frequently.
Remove from heat and set aside.
In a large mixing bowl, cream the butter and sugar. Beat in the egg yolk,
lemon zest, and vanilla extract. Mix well. Stir in the melted chocolate.
Sift flour, baking powder, cinnamon and cloves. Gradually add the flour and
spices to the batter. Stir in the poppyseed and milk and mix well.
Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches
apart. Bake for about 20 minutes, or until the cookies have browned around
the edges.
After they have cooled for 2 or 3 minutes, remove them to cooling racks.
Makes about 24 cookies
~-<-@ Jenny
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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