Brown Sugar Poppy Seed Cookies
1 1/2 cups flour
3/4 teaspoon baking powder
hearty pinch of salt
1/2 cup brown sugar
1/4 cup butter, room temperature
1 egg
1 tablespoon heavy cream
1 tablespoon bourbon
1 tablespoon poppy seeds
In a small bowl, combine the flour, baking powder and salt. In a medium bowl, beat together the butter and the brown sugar until light and fluffy.
Add egg, cream, bourbon, and poppy seeds to the butter mixture, and stir until combined. Add the flour in two batches, stirring completely after each addition.
Wrap dough in plastic, and chill in the refrigerator for 4 hours or overnight.
When you are ready to bake cookies, preheat the oven to 325 and line a baking sheet with parchment.
On a floured surface, roll out the dough to about 1/8 inch thick. Stamp out cookies, transfer to the baking sheet and bake for 8-10 minutes until they are just barely brown.
{ 2 comments… read them below or add one }
I hate rolling out dough, or at least the thought of it. I will try rolling into a log, refrigerate the dough in plastic wrap, + slice it very thin.
Can I eliminate bourbon from the recipe? Or will it make a difference?