These pinwheel cookies are extra moist and delicious. Thanks to poppy seed filling, a thick, sweet and sticky paste. You can find it in the canned pie-filling section at your local supermarkets.
Success in baking these homemade cookies depends on how tight you roll up the dough along with its filling. Other ingredients for Hungarian poppy seed cookies are:
|Unsalted butter, softened||½ cup or 1 stick|
|Granulated sugar||¼ cup|
|Grated lemon peel||1 tsp|
|All purpose flour||1¼ cups|
|Baking soda||1 tsp|
|Ground cloves||¼ tsp|
|Poppy seed filling||¾ cup|
- Cream softened butter and sugar using an electric mixer on medium speed until light and fluffy. Continue creaming at medium speed until fluffy.
- Add grated lemon peel and egg. Mix well.
- Stir in flour, baking soda, and ground cloves to make a soft dough.
- Roll dough between two pieces of wax or parchment paper into a triangle, 12″ long x 10″ wide x ¼” thick. Refrigerate rolled out dough until firm. You may want to freeze it if dough is too soft.
- When you are ready, preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Spread poppy seed filling over dough to within ¼-inch of edges. Roll dough up tightly toward you, beginning at 12-inch side, and peeling off wax or parchment paper as you roll along. Finally, pinch edge of dough to seal.
- Cut roll into ½-inch slices and arrange them about 1 inch apart on prepared cookie sheets. Bake for about 10 minutes or until edges are light brown.
- Cool pinwheel cookies on baking sheets for a couple of minutes before transferring them to wire racks to cool completely. Sprinkle with confectioners’ sugar before serving if desired.