CARDAMOM POPPY SEED COOKIES RECIPES

Steps:

• Whisk baking powder, cardamom, salt, and 2¾ cups (320 g) rice flour in a medium bowl. Process butter and powdered sugar in a food processor until very smooth and creamy. Add egg, egg yolk, and rose water and pulse until smooth. Add about half of dry ingredients; pulse just to combine. Add remaining dry ingredients and pulse until a soft dough forms. It should be moist but firm. Pat into a disk about 1" thick. Wrap in plastic and chill at least 4 hours and up to 1 day.
• Let dough sit at room temperature 20 minutes. Place racks in upper and lower thirds of oven; preheat to 300°.
• Roll out dough on a lightly floured piece of parchment paper to about ¼" thick, dusting with more rice flour as needed to keep from sticking. If using stamp, dip in flour and press into dough, then punch out cookies with lightly floured cutter. Arrange on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with toppings as desired.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until set around the edges, 8–10 minutes. Let cool on baking sheets. Do ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

Steps:

• Heat oven to 350°.
• Grease the bottom and sides of two bread pans. [I prefer glass/pyrex for sweet breads.]
• In a large bowl or in a stand mixer, beat sugars, oil, and melted butter until combined.
• Add eggs and beat well.
• Add citrus juice, zest, and cognac, and stir until combined.
• In a medium bowl, combine flour, baking soda, salt, cardamom cinnamon, nutmeg, and poppy seeds.
• Add small, alternating batches of flour and buttermilk [or water] to the sugar mixture, beating until combined.
• Add pumpkin and beat until combined.
• Pour into prepared bread pans.
• Bake for 60-65 minutes or until a knife inserted into the centre of the loaves comes out clean.
• Cool in pans on wire racks for 20 minutes.
• Remove from pans and cool completely.
• Slice and serve.