Poppy Seed Hungarian Style Cookies
Submitted by: Sara
Makes 2 dozen

1/2 cup heavy cream
1 1/4 cups poppy seeds
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1/2 lemon, juiced
2/3 cup maple flavored syrup

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat combine cream and poppy seeds; do not boil.

In a medium bowl combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cream mixture.

Drop by rounded spoonfuls onto a cookie sheet.

Bake for 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Hungarian Poppy Seed Cookies

1/2 cup milk
1 cup poppyseeds
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon nutmeg, ground
1 cup butter
1/2 teaspoon lemon extract
1/2 cup maple syrup

In a saucepan heat milk over medium heat, but do not boil. Stir in poppyseeds then set aside. In a bowl combine flour, baking soda, and nutmeg. In a bowl, with an electric mixer on low speed, cream together butter, lemon extract, and maple syrup. Gradually stir in the dry ingredients; blend well. Add the poppy seed/milk mixture and blend thoroughly. Drop by teaspoonfuls onto baking sheets. Bake at 350 degrees for 15 to 20 minutes.

Triple-Chocolate Cookies

4 ounces unsweetened chocolate -- chopped roughly
12 ounces semisweet chocolate -- chopped roughly
4 tablespoons unsalted butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
4 eggs
2 cups sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
2 cups chocolate chips
2 cups chopped walnuts

Fill a shallow pan with 1-1/2 inches water; bring to a boil over medium heat. Place chocolates and butter in a 2-quart metal mixing bowl. Place bowl in the shallow pan of boiling water and turn off heat. Stir to mix chocolates and butter while they melt.

Sift together flour, baking powder, baking soda, and salt onto a piece of aluminum foil or parchment paper.

Beat eggs, sugar, rum, and vanilla into melted chocolate mixture until mixture thickens. Stir in sifted flour mixture and combine thoroughly. Stir in chocolate chips and walnuts. Let mixture sit until easy to shape (5 to 10 minutes); it will be sticky.

Place dough on a sheet of aluminum foil about 18 inches long and roll into a log 2 inches in diameter. (For a more elegant cookie, roll 2 cylinders each about 1 inch in diameter.) Wrap carefully and chill overnight.

Preheat oven to 350 degrees F. Line baking sheets with aluminum foil. Slice cookie dough with a hot knife. Place slices on foil. Bake until cracks form on top of cookies.

Triple Chocolate Macadamia Nut Cookies

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts

Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfulls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.