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CHOCOLATE RAISIN POPPYSEED COOKIES
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/4 c Milk
1 t Lemon zest
1/2 c Poppyseeds
1 t Vanilla extract
2 oz Unsweetened baking chocolate
3/4 c Sifted flour
1/4 c Butter, softened
1/2 ts Baking powder
1/2 c Sugar
1/2 ts Cinnamon
1 Egg yolk
1/8 ts Ground cloves
1/4 c Raisins, coarsely chopped
Preheat oven to 350 degrees F. Lightly grease 2 large
baking sheets with shortening.
In a small saucepan, heat the milk till it coats the
back of a metal spoon. Remove from heat. Stir the
poppyseeds into the milk and let soak. Melt the
chocolate in a double boiler over simmering water,
stirring frequently. Remove from heat and set aside.
In a large mixing bowl, cream the butter and sugar.
Beat in the egg yolk, lemon zest, and vanilla extract.
Mix well. Stir in the melted chocolate.
Sift flour, baking powder, cinnamon and cloves.
Gradually add the flour and spices to the batter.
Stir in the poppyseed and milk and mix well.
Drop rounded teaspoonfuls of batter on the baking
sheets, about 2 inches apart. Bake for about 20
minutes, or until the cookies have browned around the
edges.
After they have cooled for 2 or 3 minutes, remove them
to cooling racks. Makes about 24 cookies
~-<-@ Jenny
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