White Chocolate-Filled Poppy Seed Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I found this recipe in one of my mother's Food & Wine cookbooks when I started college; every time I had a paper or test coming up I'd bake a batch of these for energy:) Once, when my mom only had some dark chocolate chips in her pantry, I used them-at first I was skeptical (so was my family), but they were really just as good! Ingredients:
1 cup butter, softened (no substitutes) |
1/2 cup sugar |
2 large egg yolks |
1 teaspoon vanilla extract |
2 cups flour |
3 tablespoons poppy seeds |
1/4 teaspoon salt |
6 ounces white chocolate, melted (king arthur has lemon-flavred white chocolate chips; or you can use semisweet chocolate) |
Directions:
1. Preheat oven to 375*F.
2. In a large bowl, cream together the butter and sugar until light and smooth, using an electric mixer on medium speed.
3. Blend in the egg yolks and vanilla.
4. Combine the flour, poppy seeds, and salt; gradually add to the creamed mixture just until combined.
5. Roll dough into 1 balls; space 2 apart on ungreased cookie sheets.
6. Using your thumb or the end of a wooden spoon handle, make an indentation in the center of each ball.
7. Bake for 10-12 minutes, or until lightly browned.
8. Immediately reinforce the indentation with the spoon handle again; transfer cookies to wire racks and cool slightly.
9. While cookies are still warm, fill with a spoonful of the melted chocolate.
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