Ingredients
Yield: 30 cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 tablespoons poppy seeds
- ½ cup granulated sugar
- ¼ cup neutral vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Preparation
Step 1
Heat oven to 350℉. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.
Step 2
In a separate small bowl, whisk together the sugar, oil, egg, and vanilla. Pour this mixture into the flour mixture and stir with a rubber spatula or wooden spoon until thoroughly combined.
Step 3
Scrape the dough onto a floured surface. Knead a few times to make sure everything is well combined.
Step 4
Cut off a manageable piece of dough (half or less), and roll it out on a well-floured surface until it is slightly thinner than ¼-inch thick.
Step 5
Use cookie cutters to cut into desired shapes, or cut by hand into triangles, and carefully transfer to a parchment-lined baking sheet. Repeat with remaining dough. Bake for 12 to 15 minutes, until browning on the edges.
Step 6
Transfer to a wire rack to cool. The cookies will keep well for up to a week in an airtight container, and much longer in the freezer.
