Orange and Poppy Seed Cookies – 12 Days of Christmas Cookies #1

Orange and Poppyseed Christmas Cookies | A Dutchie Baking

I know, I know. We are weeks and weeks away from Christmas. But I had a great idea and wanted to start on it ASAP before things got too hectic. With this recipe I’m starting a new series of recipes called “12 Days of Christmas Cookies”. Because you can never have enough Christmas cookie recipes (ánd you can never bake them early enough). The recipes won’t be posted each day but I’ll try to post them as closely to each other as possible. Other recipes coming up are those for speculaas (yeah, that’s technically a Sinterklaas recipe ;)) and ginger cookies. Real delicious Christmas scents and flavors – and who can resist that ever really..

I’ve made these cookies once before and they were a great hit. Tomorrow I’m taking them to work for the students and teachers to enjoy them. If you’re from the Netherlands: they taste a bit like the ‘Split’ ice creams. Creamy, orangey, with a nice bite from the poppy seeds. They’re easy to make and you’re using almost everything of the oranges (juice and zest). Oh, the oranges, they should definitely be unwaxed! The only wax I want to see during Christmas is in my scented candles 😉 The recipe yields 60 cookies!

Orange and Poppyseed Christmas Cookies | A Dutchie Baking

Orange and Poppy Seed Cookies Recipe

Tools: baking sheet lined with parchment paper

Source:  Sweet Dream Magazine November/December 2013

Ingredients:

Cookie Dough:

6 tablespoons orange juice
225 grams unsalted butter
200 grams sugar
1 egg yolk
10 grams vanilla sugar
1 unwaxed orange  zest of
350 grams plain flour
1 teaspoon baking powder
1 pinch of salt
2 tablespoons poppy seeds

Topping:

100 grams sugar
1 unwaxed orange zest of
2 tablespoons poppy seeds
  1. Boil orange juice down to half the volume. Melt 100 grams of the butter into the juice and set aside to cool. Beat the remaining butter and 200 grams sugar together until creamy. Add the egg yolk and orange butter and beat for about 3 minutes. In a separate bowl, mix vanilla sugar, orange zest, flour, baking powder,  salt and poppy seeds. Add to the butter mixture, knead until incorporated.
  2. Preheat the oven to 180C/355F. Roll the dough into little balls, about 14 grams a piece. Place them on the baking sheet lined with baking parchment, well apart. I baked 12 at a time. Flatten the balls slightly with the bottom of a glass. They should be about 0,5 cm thick each. Mix the ingredients for the topping together. Place a bit of the topping on each and tap it to stick to the dough. Place in the oven and bake for 10 minutes or until golden brown. Leave to cool on a wire rack.

2 comments

  1. Paige Vandegrift says:

    These look great! I love the trick of reducing the orange juice to get more orange flavor without making the dough too soft. What a great idea. I will have to try these (in the U.S. we have an ice cream bar/popsicle called a “creamsicle” which sounds just like what you call a “split”…it’s one of my favorite ice cream treats)….and I will look forward to the rest of your 12 Days of Christmas Cookies posts!

    • Ramona says:

      Yes I thought it was quite nifty as well! I might have to try it with lemon juice too..

      I think creamsicle is the same as a “split”! Can’t confirm a 100% but from the pictures they look similar 🙂 Thanks for dropping by the blog and commenting, much appreciated!

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