Bakery Window Giant Poppy Seed Cookies
These are delicatessen style wonders: oversized, bakery textured sugar cookies pumped throughout with poppy seeds. You can make these all butter for best flavor but you will lose some of the nice, crumbly texture that one associates with bakery cookies.
¼ cup vegetable shortening
¼ cup unsalted butter
1 cup sugar
2 tablespoons orange juice
1 ½ teaspoons pure vanilla
2 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
3 tablespoons poppy seeds
In a mixing bowl, cream the shortening, butter and sugar together until well- lended.
Add in the egg, orange juice, and vanilla. Fold in flour, salt, baking powder and poppy seeds, adding additional flour if required to make a stiff (but not dry) dough.
Wrap well and refrigerate to firm up about one hour.
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
Roll dough out to a thickness of 3/8th inch. Cut into 4 inch round cookies, with a plain or serrated cookie cutter.
Bake 15-20 minutes until just golden around edges.