Orange Poppy Seed Cookies

I think that the first cookie that I post each year is probably the hardest, as I have to decide what to make, what isn’t too much, likely what isn’t too sweet, etc. I didn’t end up posting last week because we were traveling, and I certainly had enough sweets and chocolates around that I was just fine. Now I am in the process of sorting through what we have, throwing out what is stale, and moving on, although I have a feeling that some of the treats we have on hand will last some time.

What should I make? This cookie seemed good, with the flavors of poppy seed and orange. I don’t traditionally bake a lot with orange, but it is in season right now so the time is right. I don’t use poppy seeds a lot, and as they tend to go stale, I decided to replace my supply. If you have had poppy seeds in your cupboard for a while, this might not be a bad idea.

This doesn’t make a huge batch of cookies, just over two dozen and I figured that was a good number. I ended up using the two tablespoons of poppy seeds that I had bought, and at least I know that they are fresh! I’m never sure if I should use food coloring or not, but I did add some orange powdered food coloring since I had that on hand. Ok, one or two cookies are a little streaky, but that’s not the end of the world. These are a lighter, refreshing start to the new year!

Orange Poppy Seed Cookies
3/4 cup butter, room temperature
1 cup sugar
1 egg + 2 yolks
1 1/2 teaspoons orange extract
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons orange zest
2 tablespoons poppy seeds

½ cup powdered sugar
1-2 tablespoons orange juice
Additional orange zest

Heat the oven to 300 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until light. Add the egg and egg yolks and combine again on medium speed, until incorporated. Stir in the orange extract. With the mixer running on low, gradually add the flour, salt, baking soda, orange zest and poppy seeds.

Scoop the dough onto the prepared baking sheets, using about 1-1/2 tablespoons of dough for each cookie.

Bake for 20-25 minutes, until the cookies are lightly browned along the edges. Allow the cookies to cool for 10 minutes before removing to a wire rack to cool completely.

To finish, whisk together the powdered sugar and orange juice and drizzle on the cookies. Sprinkle with additional orange zest if desired. Allow the glaze to set before serving.

Recipe from Mom on Timeout