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Poppy Seed & Sesame Cookies

Buttery and tender with the snap of a shortbread and the flavour of your favourite Jewish bakery, these are traditional mohn (poppyseed) cookies. Poppy seeds are an Ashkenazi mainstay, finding their way into bread but mostly into desserts like hamantaschen, babkas and strudels. 



  • 1 1/2 cups flour
  • 1/4 teaspoon sea salt
  • 1 cup icing sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons water
  • 1 teaspon vanilla extract
  • 3/4 cup butter, room temperature
  • Powdered sugar, for garnish


  1. Place the flour, salt, icing sugar, poppy, and sesame seeds in a bowl and stir to combine. Add the water, vanilla and butter, and work it with your clean hands until a uniform dough comes together. 
  2. Transfer the dough to plastic wrap and form a 12-inch log. Refrigerate until firm, at least three hours.
  3. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  4. Unwrap the dough and slice it into quarter-inch disks. Place the cookie slices on the baking sheets one inch apart. Bake for six minutes, then rotate the trays 180 degrees and bake for another six to eight minutes or until the edges brown. Let cool on the baking sheets, then munch away. Enjoy!

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