Strawberry-Poppy Seed Cook­ies

Vegetarian Today - - Sweet Endings -

If the straw­ber­ries you use are re­ally ripe and juicy, freeze the dough briefly be­fore bak­ing so you can scoop it. Makes 32 cook­ies To­tal time: 11/2 hours PULSE: 10 oz. fresh straw­ber­ries, hulled and chopped CREAM: 11/2 sticks un­salted but­ter, soft­ened

(12 Tbsp.) 11/4 cups gran­u­lated sugar 1 egg 1 tsp. each pure almond ex­tract

and pure vanilla ex­tract WHISK: 21/4 cups all-pur­pose flour 2 Tbsp. poppy seeds 11/2 tsp. bak­ing pow­der 1/2 tsp. ta­ble salt Sparkling white sugar Pre­heat oven to 350°. Line bak­ing sheets with parch­ment pa­per.

Pulse straw­ber­ries in a food pro­ces­sor un­til finely chopped. (You need a 1 cup yield.)

Cream but­ter and gran­u­lated sugar in a large bowl with a hand mixer on medium speed un­til light and fluffy, about 5 min­utes. Beat in egg, almond ex­tract, and vanilla ex­tract un­til in­cor­po­rated.

Whisk to­gether flour, poppy seeds, bak­ing pow­der, and salt; beat into creamed mix­ture just un­til com­bined. Add pulsed straw­ber­ries; beat just to in­cor­po­rate.

Drop dough with a #40 scoop (11/2 Tbsp.) onto pre­pared bak­ing sheets; sprin­kle with sparkling sugar.

Bake cook­ies un­til edges are set, 16–18 min­utes. Let cook­ies cool 5 min­utes on bak­ing sheets, then trans­fer to a rack to cool. Per cookie: 107 cal; 5g to­tal fat (3g sat); 17mg chol; 65mg sodium; 15g carb; 0g fiber; 1g pro­tein

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