RFCJ RECIPE ARCHIVE
Posted by : Erwin Nudel Honey-Dipped Poppy Seed Cookies: Stheffins - pareve
Here is a recipe that my mother used to make and I obtained the recipe from an elderly aunt that still lives in New York City. Since it is dipped in honey, I think that it would be wonderful to serve for the New Year. ESTHER AND SHIRLEY'S STHEFFINS Makes about 90 one inch cookies 6 cups flour 1 cup sugar 3 tsps.baking powder 2 envelopes dry yeast OR two tablspoons dry yeast dissolved in 1/4 cup warm water 1/4 cup orange juice 1 cup oil 3 eggs 1/4 cup poppy seeds 3 cups raisins 2 cups honey 1 TBS flour 2 TBS water 1. Mix dry ingredients in a large bowl; make hole in center of dry ingredients; put yeast mixture and juice of orange into hole. 2. Keep pulling flour mixture into center of hole; add eggs one at a time with the oil; bring all ingredients into center to form dough. Add Poppy seeds. Kneed on pastry board 'till well mixed and smooth. Cut dough into six parts. 3. Roll out piece of dough to form a rectangle about 8 inches by 15 inches. Dough will be thin. Sprinkle one sixth of raisins on the rectangel leaving about two inches of the longest side empty. Brush the empty two inches with an egg wash made from one egg beaten with one tablespoon of water. Roll up starting at the long side nearest you, jelly-roll style 'till you roll the whole thing up leaving the seam on the bottom. You will have a log shapped thing about 15 inches long. 4. Cut into triangle shapped pieces about one inch wide. Put pieces of cookies onto ungreased cookie sheet. Poke the cookies with a fork a couple of times to flatten slightly and so they wont burst. Repeat using other five pieces of dough. 5. Bake about 15 minutes in an oven preheated to 350 degrees. Cookies will be light brown. Remove the cookies to wire rack and allow to cool. 6. While cookies are cooling, put honey, one tablespoon flour, and two tablespoons water in saucepan and bring mixture to boil; boil for two minutes and turn off heat. 7. After cookies have cooled, drop them a few at a time into the hot honey mixture to coat. Remove with slotted spoon and put on waxed paper to drain and cool. After cooling these cookies may be frozen. It is best to freeze them on a cookie sheet and then transfer them to zip lock bags for storage.
