beaten w/2 tsp
DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and
Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending
each addition. Gather dough into a ball and wrap in plastic; refrigerate
Preheat oven to 375. Divide dough in half; refrigerate one half. On
surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will
more uniform braid), pinch ends together. Brush completed braids with egg
glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or
golden and crisp. Cool on racks. Store airtight at room temp 5 days,
three months. From "The Joy of Cookies," formatted by Theresa Grant,