Orange Poppy Seed Sugar Biscuits Recipe

Looking for an easy Orange Poppy Seed Sugar Biscuits recipe? Learn how to make Orange Poppy Seed Sugar Biscuits using healthy ingredients.


Submitted by balletromance

Makes 18 servings



Use these no fuss sugar biscuits to scoop up the dark chocolate goodness. You?ll thank me, and that?s a fact. And if your cup runneth over with tea or coffee instead of dark chocolate sorbet, these cookies will still do you proud.

Recipe Ingredients for Orange Poppy Seed Sugar Biscuits

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces unsalted butter
1 cup sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
1 1/2 tablespoons poppy seeds
1 tablespoon orange zest

Recipe Directions for Orange Poppy Seed Sugar Biscuits

  1. . Whisk the flour, salt baking powder and poppy seeds together.

  2. Put the sugar in a medium size bowl and add the orange zest. With the back of a spoon, grind the orange zest into the sugar until fragrant. (The sugar will act like a sand paper against the orange zest to draw out all the fragrant oils)

  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer and a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the fragrant sugar and zest and continue to beat for about 2 minutes until mixture is light and pale.

  4. Add the egg and yolk and beat for another minute or two. Beat in the vanilla.

  5. Reduce the mixer to low speed and steadily add the flour mixture, mixing only until it has been incorporated. Because the dough is best when it is worked the least, you might want to stop the mixer before the flour is thoroughly blended into the dough, and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

  6. Turn the dough out onto the counter and divide in half. To make slice-and-bake cookies, shape each half into a chubby sausage (about 2 inches in diameter) and wrap in plastic. The dough must be chilled or at least two hours. (Well wrapped the dough can be refrigerated fir up to 3 days or frozen up to 2 months.)

  7. Getting Ready to Bake

  8. Center the rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

  9. Use a sharp, thin knife to slice into 1/4-inch-thick rounds, and place the rounds on the baking sheet, leaving about 1 1/2-inches of space between the cookies.

  10. Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and let the cookies rest 1 minute before carefully lifting them onto a rack to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

Categories

Brunch, Dessert, Snacks, Bake, Chill

Nutrition Facts
Serving Size 37.9g
Amount Per Serving
Calories
161
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
4.3g
22%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
114mg
5%
Potassium
41mg
1%
Total Carbohydrates
22.1g
7%
Dietary Fiber
0.5g
2%
Sugars
11.3g
Protein
2.1g
Vitamin A 4% Vitamin C 1%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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