Poppy Seed Sugar Cookies Food Processor

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For these cookies the orange juice takes the place of milk! Making these on a processor insures a light-textured cookie. You can omit the poppy seeds if desired, these cookies will keep well in an airtight container at room temperature for several weeks or freeze for up to 2 months. Prep time does not include rolling out dough.

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Steps

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Set oven to 375 degrees.

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Fit processor with steel blade and process the eggs with sugar , oil , juice and vanilla until blended.

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Add in flour , baking powder and poppy seeds.

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Process until just blended using on / off pulses.

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Divide the dough into 4 equal pieces.

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Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.

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Roll each piece on a lightly floured surface into a rectangle.

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Using assorted cookie cutters , cut into different shapes.

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Carefully coat each cookie in sugar.

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Place sugar-side up on a greased cookie sheet.

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Bake for 8-10 minutes or until golden brown.

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Cool slightly on baking sheet then transfer to a rack to cool.

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Ingredients

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eggs, sugar, vegetable oil, vanilla, orange juice, baking powder, flour, poppy seed