From Jim Romanoff
- 1 cup powdered sugar
- 21/4 cups all-purpose flour
- 1/8 teaspoon salt
- 2 egg yolks
- 2 sticks butter, cut into small pieces, softened
- Grated zest of 1 large orange
- Half of a 121/2-ounce can poppy seed cake and pastry filling
- 1 large egg, beaten
In a food processor, combine the powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove the dough from the processor and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 1 day.
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 1/4-inch thickness. Using a cookie cutter or clean drinking glass, cut the dough into 21/2-inch circles. With the tip of your finger, moisten the rim of each circle with water.
Place 1 teaspoon of poppy seed filling at the center of each circle. Form triangular cookies by folding the sides up over the filling, leaving the center uncovered. Pinch together the three corners. Place the cookies on the prepared baking sheets. Brush the outsides of the cookies with the beaten egg.
Bake until the edges are lightly golden, about 15 minutes. Cool on a rack.
Makes about 30 cookies.
Per serving (per cookie): 130 calories; 7 g fat (4 g saturated fat; 49 percent calories from fat); 15 g carbohydrates; 35 mg cholesterol; 10 mg sodium; 2 g protein; 0 g fiber.
60 minutes to make