Poppy Seed Cookies
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Hot milk||1⁄4 Cup (4 tbs)|
|Butter||4 Ounce, softened (8 Tablespoon)|
|Sugar||1⁄2 Cup (8 tbs)|
|Semi-sweet chocolate||2 Ounce, chopped|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Currants||1 Cup (16 tbs)|
|Grated orange rind||1|
Soak the poppy seeds in the milk for 5 minutes or until all the milk is absorbed.
Beat the butter and sugar in a large bowl until the mixture is light and creamy.
Melt the chocolate in the top of a double boiler over hot water, or in a microwave.
Stir the melted chocolate into the butter and sugar mixture.
Sift together the flour, baking powder, cinnamon and cloves and fold into the chocolate mixture.
Fold in the currants, orange rind and poppy seeds.
Chill the batter for 1 hour.
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Drop the batter onto the baking sheets by teaspoon-fuls, about 1 inch apart.
Bake for 15 minutes.
Cool the cookies on wire racks.