Recipe By : The Joy of Cookies
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour
1/4 c Poppyseed
1/2 ts Baking soda
1/2 c Butter -- softened
1 c Sugar
2 Eggs
1/2 c Sour cream
1 ts Vanilla extract
1 Egg white -- beaten with:
2 ts Water -- for glaze
3 1/2 tb Poppyseed -- top sprinkle
A rich, sour-cream dough is laden with poppyseeds and braided into 5"
sticks.
Combine flour, poppy seed, and baking soda; set aside.
Beat together butter, sugar, and salt until combined. Add eggs one at
a time, beating after each addition. Beat in sour cream and vanilla.
Add flour in 1-cup increments, blending after each addition. Gather
dough into a ball and wrap in plastic; refrigerate 1 hour.
Preheat oven to 375°F. Divide dough in half; refrigerate one half. On
well-floured surface, roll out half of dough into a 15x5" rectangle,
1/4" thick.
Using a floured knife, cut dough into sixty 5 x 1/4" strips; dip
knife in flour often to facilitate cutting. Lay three 5" strips side
by side on floured surface. Braid strips (working from middle toward
the ends will make a more uniform braid), pinch ends together. Brush
completed braids with egg white glaze; sprinkle lightly with
poppyseed. Arrange braids, 1" apart, on buttered baking sheets.
Repeat with second half of dough.
Bake 13 to 16 minutes, or until golden and crisp. Cool on racks.
Store airtight at room temperature for 5 days, freeze for 3 months.
