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Poppyseed Pigtails
Author/Submitted by:
Servings: 3
Categories:
Cookies
/
Desserts
Ingredients:
Grant,
HWWK11b
3
cups
Flour 1/4
cup
Poppyseed 1/2
teaspoon
Baking soda 1/2
cup
Butter,
softened
1
cup
Sugar 2
Eggs 1/2
cup
Sour cream 1
teaspoon
Vanilla extract 1
Egg white,
beaten w/2 tsp
for glaze 3 1/2
tablespoons
Poppyseed,
top sprinkle
Directions:
DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and
braided into
5-inch sticks.
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
after
each addition. Gather dough into a ball and wrap in plastic; refrigerate
one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch
thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife
in
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
make a
more uniform braid), pinch ends together. Brush completed braids with egg
white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on
buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or
until
golden and crisp. Cool on racks. Store airtight at room temp 5 days,
freeze for
three months. From "The Joy of Cookies," formatted by Theresa Grant,
HWWK11b.
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