Doctor's Review: Medicine on the Move

August 17, 2017

© Ryan Szulc

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Melt-in-Your-Mouth Mun or Poppy Seed Cookies

These light and thin, easy-to-roll cookies are a lovely way to break the fast

¾ c. (180 ml) vegetable oil
1 1/3 c. (340 ml) sugar
3 eggs
1 tsp. (5 ml) vanilla extract
3 ¼ c. (800 ml) all-purpose flour
2 ¼ tsp. (11.25 ml) baking powder
¼ tsp. salt (1.25 ml)
1/3 c. (90 ml) poppy seeds

Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. In a medium-sized bowl, briskly whisk together the oil and sugar.

Vigorously whisk in the eggs, and then the vanilla, mixing until well blended. Fold in the flour, baking powder, salt, and poppy seeds.

Cover the dough with a tea towel and let it rest 5 to 10 minutes.

Working with a third of the dough at a time, on a very well-floured board, roll it out as thin as possible, between 1/16 and 1/8 inch (1.5 and 3.5 mm) thick. Make sure your rolling pin is well dusted with flour — a heavy pin covered with a rolling-pin stocking is ideal. Rolling between 2 sheets of parchment, the bottom sheet lightly floured, makes this easier.

Cut into 2-inch (5-cm) rounds, transfer to the baking sheets, and bake until the tops are lightly golden, 12 to 15 minutes. Another variation is to lightly brush each cookie with vegetable oil and sprinkle with sugar before baking.

Makes 6 to 7 dozen.

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