ad info

 Headline News brief
 news quiz
 daily almanac

 video archive
 multimedia showcase
 more services

Subscribe to one of our news e-mail lists.
Enter your address:
Get a free e-mail account

 message boards

CNN Websites
 En Español
 Em Português


Networks image
 more networks

 ad info


Use the pulldown menus to visit other Food Central sections:

Czech Poppy Seed Cookies


November 30, 1999
Web posted at: 4:46 p.m. EST (2146 GMT)

From "Prairie Home Cooking" (Harvard Common Press)
By Judith M. Fertig

Bohemians and Czechs settled in large numbers in Nebraska, Iowa, Illinois and Wisconsin in the late 19th century. Many of the immigrants' baked goods were flavored with poppy seed and lemon, including these traditional cookies, still popular today. If you cannot find ground poppy seeds, grind your own in the food processor, blender or spice grinder.

Makes about 24 cookies

Ingredients: For the dough:

  • 1/4 pound (1 stick) unsalted butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest
For the filling:
  • 1/2 cup milk
  • 1 tablespoon honey
  • 1 cup ground poppy seeds
  • 2 tablespoons sugar
  • 1 teaspoon ground allspice

Make the dough: With an electric mixer, beat together the butter, sugar, egg and sour cream in a large bowl. Mix in the flour, salt and lemon zest to make a stiff dough. (The dough may be made ahead and refrigerated covered, for up to two days.)

Preheat the oven to 350 degrees Fahrenheit and lightly oil a baking sheet. Make the filling: Bring all of the filling ingredients to a boil in a sauce pan. Reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently, until the sugar and honey are well dissolved. Remove from the heat and set aside to cool slightly.

Roll out the dough on a floured board in a rectangle 1/3-inch thick. Spread the poppy seed filling on the dough and roll the rectangle from the long side as you would a jelly roll. Bake the roll on the baking sheet for 40 to 45 minutes, or until lightly browned. Remove from the oven, let cool for 5 to 10 minutes, and slice while still warm into about 24 cookies.

More Cookbooks'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
More CookbooksFood for the Soul by Monique Wells
More CookbooksBarbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
More CookbooksOff the Eaten Path by Bob Blumer
More CookbooksThe Cake Mix Doctor by Anne Byrn
More Cookbooks'L'Atelier of Alain Ducasse by Bénédict Beaugé
More CookbooksA Mediterranean Feast by Clifford A. Wright
More CookbooksCooking with the Hazans: the best kept secrets of the Italian kitchen
More CookbooksBooks capture style and substance of Vietnamese cuisine
More CookbooksThe New Moosewood Cookbook By Mollie Katzen
More CookbooksTwo Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
More CookbooksFrench Laundry Cookbook by Thomas Keller
More CookbooksA Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
More CookbooksCrazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
More CookbooksBlue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
More CookbooksAustralian Food: In Celebration of the New Australian Cuisine by Alan Saunders
More CookbooksSweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
More CookbooksBuon appetito: A harvest of country Italian cookbooks
More CookbooksHow Are You Peeling? by Saxton Freymann and Joost Elffers
More CookbooksJulia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
More CookbooksCafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
More CookbooksPrairie Home Cooking by Judith M. Fertig
More CookbooksSaveur Cooks Authentic French by the editors of Saveur magazine
More CookbooksSylvia's Family Soul Food Cookbook By Sylvia Woods and Family
More CookbooksHelp! My Apartment Has a Dining Room By Kevin and Nancy Mills
More CookbooksYour Place or Mine by Jean-Christophe Novelli
More CookbooksSweet Simplicity by Jacques Pépin
More CookbooksCountry Weekend Entertaining by Anna Pump with Gen LeRoy
More CookbooksCooking with Patrick Clark: A Tribute to the Man and His Cuisine
More CookbooksAmerica's food is as diverse as its culture: Cookbook reviews
More CookbooksHomestyle Cooking Made Healthy by Jeanne Jones

Cookbook is bountiful tribute to Midwest fare
November 30, 1999
Through it all, host of 'A Prairie Home Companion' is a writer
November 25, 1998

Harvard Common Press
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.