Pan Baked Poppy Seed Icebox Cookies
Recipe Adapted for Induction Cooking
PREPARATION TIME: 1 hour – yields 64 cookies
EQUIPMENT; mixing bowls, measuring cups and spoons, electric mixer, 12-inch oil core electric skillet or 13-inch Karahi pan, and induction cooker, rippled cookie cutter
6 tablespoons or 2/3 stick unsalted butter, softened
2/3 cup granulated sugar
1 egg, beaten
2 tablespoons milk
½ teaspoon almond extract
1¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons poppy seeds
Cream the butter; gradually add the sugar, beating well at medium speed with electric mixer until light and fluffy. Add the egg, and continue beating until thoroughly combined. Add milk and almond extract. In a separate bowl, combine the flour, baking soda and nutmeg. Add flour mixture to creamed mixture slowly, beating well. Stir in poppy seeds.
Divide dough into 4 equal portions; place each portion on a sheet of plastic wrap, and refrigerate or freeze until firm. Unwrap logs, can cut into ¼-inch (75 mm) slices. For a fancy cut, cut cookies with krinkle-cutter and twist
Preheat 12-inch Electric Skillet or 13-inch Karahi Pan to 275°F (135°C). Place slices 1-inch (2.5 cm) apart on the hot surface. Cover with vent open, or leave the lid ajar, and cook 20 minutes. Cool on wire racks.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 25; Fat Grams 1; Carbohydrate Grams 5; Protein Grams 0; Cholesterol mg 0; Sodium mg 24.
THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 1; Sodium Points 1; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.