There’re never enough cookies.
Last night for an ALT dinner of awesome, I made my absolute favorite cookies: Holiday Poppyseed Cookies. They’ve been a staple of the Brauer Cookie Baking Parties ever since they started, though unfortunately I don’t know where my mom got the recipe–and neither does she. It’s on an old note card.
It’s hard to make these suckers in Japan because Hershey kisses are a bit prohibitive. Luckily! Mom of Total Awesome read my mind and sent some Hershey Kisses. More specifically, caramel Hershey kisses. Best. Idea. Ever.
So. Here’s the recipe. Have milk at the ready, because these suckers are so rich it’s awesome. All that lovely butter…
Holiday Poppyseed Cookies
- 1 cup butter, softened
- 1/2 cup sugar
- Dash o’ salt
- 1 t vanilla
- 2 egg yolks
- 2 cups flour
- 3 T poppyseeds
- Hershey kisses (about 40)
Mix butter, sugar, and salt until fluffy. Add egg yolks and vanilla and mix well. Throw in the flour. Before the dough sticks together well, add the poppyseed a little at a time. Once the dough starts to stick, toss aside the spoon and dig in with your hands until it holds together in a nice ball.
Roll the cookies into slightly-smaller-than-walnut sized balls and place on an ungreased cookie sheet. Push a Hershey kiss on top. Cook at 375F (190C) for ten minutes. Let sit for two minutes then place on plate or what-not until cooled. Makes about 4 dozen.
If you make these, good luck stopping. I ate at least 10 last night. And four more today. E-gads…