Be the first to Spiral cookies are filled with poppy seeds and honey. They are baked in a log form and sliced when done. The dough may be made ahead and refrigerated, covered, for up to 2 days.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- For the Dough:
- 1/4 pound (1 stick) unsalted butter, softened
- 1/3 cup sugar
- 1 egg
- 2 Tablespoons sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon grated lemon zest
- .
- For the Filling:
- 1/2 cup milk
- 1 Tablespoon honey
- 1 cup ground poppy seeds
- 2 Tablespoons sugar
- 1 teaspoon ground allspice
Preparation:
Make the Dough:
With an electric mixer, beat together the butter, sugar, egg, and sour cream in a large bowl. Mix in the flour, salt, and lemon zest to make a stiff dough. (The dough may be made ahead and refrigerated covered, for up to two days.)
Preheat the oven to 350 degrees Fahrenheit and lightly oil a baking sheet.
Make the Filling:
Bring milk, honey, poppy seeds, sugar, and allspice to a boil in a sauce pan. Reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently, until the sugar and honey are well dissolved. Remove from the heat and set aside to cool slightly.
Roll out the dough on a floured board in a rectangle 1/3-inch thick. Spread the poppy seed filling on the dough and roll the rectangle from the long side as you would a jelly roll. Bake the roll on the baking sheet for 40 to 45 minutes, or until lightly browned. Remove from the oven, let cool for 5 to 10 minutes, and slice while still warm into about 24 cookies.
Yield: 24 cookies
Note: If you cannot find ground poppy seeds, grind your own in the food processor, blender or spice grinder.
Recipe Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)
Reprinted with permission.
With an electric mixer, beat together the butter, sugar, egg, and sour cream in a large bowl. Mix in the flour, salt, and lemon zest to make a stiff dough. (The dough may be made ahead and refrigerated covered, for up to two days.)
Preheat the oven to 350 degrees Fahrenheit and lightly oil a baking sheet.
Make the Filling:
Bring milk, honey, poppy seeds, sugar, and allspice to a boil in a sauce pan. Reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently, until the sugar and honey are well dissolved. Remove from the heat and set aside to cool slightly.
Roll out the dough on a floured board in a rectangle 1/3-inch thick. Spread the poppy seed filling on the dough and roll the rectangle from the long side as you would a jelly roll. Bake the roll on the baking sheet for 40 to 45 minutes, or until lightly browned. Remove from the oven, let cool for 5 to 10 minutes, and slice while still warm into about 24 cookies.
Yield: 24 cookies
Note: If you cannot find ground poppy seeds, grind your own in the food processor, blender or spice grinder.
Recipe Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)
Reprinted with permission.
