Orange–Poppy Seed Sandwich Cookies

Name: Orange–Poppy Seed Sandwich Cookies
Yield: makes about 18 cookies
Ingredients: 2 cups (280 g) all-purpose flour; 6 tablespoons (70 g) poppy seeds; 1/2 teaspoon salt; 1 cup (8 ounces/225 g) unsalted butter, at room temperature; 1/2 cup (100 g) sugar; 1 large egg yolk; Grated zest of 2 oranges, preferably organic; 1/2 teaspoon vanilla extract; 2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; About 1/2 cup (160 g) strained apricot or raspberry jam

December 9, 2011

After years of carefully studying dessert habits, I’ve begun to refine my theory that there are two types of people—those who like lemon desserts and those who like chocolate. I’ve observed that there’s a subspecies that likes desserts with a crunch, a group that includes me. I’m a big fan of seeds, and I like to add them to these jam-filled cookies to put them squarely in the crunchy camp. Or should I say “roundly,” since they are, indeed, round. But feel free to use any cookie cutters you have—round, square, oval, or even heart-shaped.

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