Poppy Seed Swirls Cookies

Instructions

In large bowl, with mixer at low speed, beat sugar and ½ cup butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, vanilla extract , salt, and egg; beat just until blended, occasionally scraping bowl.

With hands, shape dough into ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.)

Meanwhile, in blender at medium speed or in food processor with knife blade attached, finely grind walnuts. In small bowl, stir walnuts, poppy seeds, honey, orange peel, cinnamon, and ¼ cup butter until mixed; set aside.

On sheet of waxed paper, with floured rolling pin, roll out half the dough into 10 inch by 8 inch rectangle (keep remaining dough refrigerated); spread rectangle with half the poppy seed mixture. Staring at 8 inch side, roll dough jelly roll fashion.

Wrap roll with plastic wrap and refrigerate 1 hour or until dough is firm enough to slice. (Or, place roll in freezer 30 minutes.) Repeat with remaining dough and filling.

Preheat oven to 375 F. With sharp knife, slice 1 roll crosswise into ¼ inch slices. Place slices, about ½ inch apart, on ungreased cookie sheets.

Bake cookies 10 to 12 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining roll. Store cookies in tightly covered container. 5 dozen.

The Good Housekeeping Book of Desserts

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