| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cookies | 3 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1/4 | c | Poppyseed |
| 1/2 | ts | Baking soda |
| 1/2 | c | Butter; softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla extract |
| 1 | Egg white; beaten w/2 tsp | |
| For glaze | ||
| 3 1/2 | tb | Poppyseed; top sprinkle |
INSTRUCTIONS
GRANT; HWWK11B DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks. Combine flour, poppy seed and baking soda; set aside. Beat together butter, sugar and salt until combined. Add eggs one at a time, beating after each addition. Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after each addition. Gather dough into a ball and wrap in plastic; refrigerate one hour. Preheat oven to 375. Divide dough in half; refrigerate one half. On well-floured surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch thick. Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in flour often to facilitate cutting. Lay three 5-inch strips side by side on floured surface. Braid strips (working from middle toward the ends will make a more uniform braid), pinch ends together. Brush completed braids with egg white glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for three months. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b. Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 13:20:22 -0500 From: LD Goss <ldgoss@METRONET.COM>
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