Pirishkes (Poppy Seed Honey Cookies)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(MAKES ABOUT 5½ DOZEN)

INGREDIENTS
3 cups flour
¼ cup poppy seeds
2 tsp. baking powder
1 tsp. kosher salt
¾ cup sugar
8 tbsp. oil
2 eggs
1 cup honey

INSTRUCTIONS
Heat oven to 350°. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar and oil in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until ¼″ thick; chill. Cut out 1½″-wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12–15 minutes. Meanwhile, boil honey and ⅓ cup water in a saucepan. Place all cookies in a single layer on one of the baking sheets; pour over honey. Let sit for 10 minutes before serving.