I first blogged about these cookies just over 5 years ago, when I made them for my cousin’s Bar Mitzvah. If you’d like to check out the original post, you’ll see some gems like this picture on the right:
Five years later, I’m re-posting this recipe along with a video – part of a series I’m doing on home-baked gifts and holiday baking. They’re crisp cookies loaded with poppy seeds, topped with a touch of salt and coarse sugar, and sandwiched together with dark chocolate. It’s a wonderful treat to make for the holidays or for a gift. Not only do they freeze beautifully and travel well, but they are also delicious, unique, and a bit sophisticated.
Check out the step-by-step video here!
Read on for the recipe!
Poppy Seed Sandwich Cookies
Adapted from Heidi at 101 Cookbooks
2 1/2 cups all-purpose flour
1 teaspoon baking powder
scant 1/2 teaspoon salt
2 tablespoons + 1 teaspoon poppy seeds
6 ounces (1 1/2 sticks) unsalted butter, room temperature
2/3 cup brown sugar
2 large egg yolks
1 tablespoon vanilla extract
(2-3 tablespoons milk, if needed)
1 tablespoon sea salt
1 tablespoon turbinado sugar
6-7 ounces dark chocolate, chopped
special equipment: a 1.5-2 inch cookie cutter or a similarly sized glass
Makes about 25-30 sandwich cookies
- Preheat oven to 350 & place rack in the top 1/3 of the oven. Prepare baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking powder, salt and poppy seeds. Set aside. In a separate bowl, beat the butter and sugar until fluffy and slightly lightened in color. Add the egg yolks and vanilla extract. Remember to scrape the sides of the bowl.
- Pour the dry ingredients into the wet. Fold them together by hand, being careful not to over-mix. If the dough is on the dry side stir in the milk as well, 1 tablespoon at a time.
- Dump the dough onto the counter-top and knead once or twice, just until it comes together to form a ball. Divide the dough into 4 roughly equal pieces, and shape each one into a ball. Flatten each of the four balls so they are about 1/2-inch thick, wrap each separately in plastic wrap, and chill in the refrigerator for at least half an hour.
- Remove the dough quarters 1 at a time from the fridge, and roll out on a lightly floured surface. Roll them out thinly, about 1/8-inch thick. Cut out your cookies and arrange them on prepared baking sheets. (These cookies don’t spread much, so just leave about 1/2 inch between each cookie.)
- Sprinkle the cookies lightly with sea salt and sugar. Bake for about seven minutes until the cookie edges are golden brown. Remove from oven and cool completely on a rack.
- To assemble the sandwiches, place the chocolate in a double boiler to melt. You can just as easily use a glass bowl placed over a bit of simmering water; the bowl shouldn’t touch the water. Flip half of your cookies upside down, so the flat side is up. Scoop about 1/2 teaspoon of melted chocolate onto the center of those cookies. Top each with another cookie, matching flat side to flat side. Allow the chocolate filling to set before eating, if desired.