A Twist on a Holiday Classic
My favorite Christmas cookies will always be vanilla crescents, but they’re not the only ones that bring joy to our table. I’ve always loved the nutty, earthy taste of poppyseed, so combining the two is pure heaven to me like champagne and oysters for some, or pineapple and pizza for the bold few.
These poppyseed crescents are tender, buttery, and beautifully aromatic, with a hint of lemon and vanilla that makes them irresistible. They’re simple to make and even better after a day or two of resting, when their flavor deepens and the texture turns perfectly melt-in-your-mouth.
INGREDIENTS
- 125g flour
- 115g butter
- 50g poppyseed powder
- 2g salt
- 1g vanilla
- ½ lemon zest (optional)
- Icing sugar (for dusting)
METHOD
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- In a bowl, cream together butter, poppyseed powder, salt, vanilla, and lemon zest if using.
- Add the flour and mix until smooth and combined.
- Cover and refrigerate for at least 30 minutes.
- Set to 175°C (345°F).
- Divide the dough into equal parts and form small crescent shapes. Place them on a parchment-lined baking tray.
- Bake for 10–12 minutes, depending on size, until lightly golden around the edges.
- Dust immediately with icing sugar while still warm.
- Let them cool completely.
- For the best flavor and texture, let the cookies rest for 1–2 days before serving.
Join the Conversation!
Do you love poppyseed as much as we do?
Share your favorite twist on this classic Christmas treat or tell us which cookies are a must on your holiday table.
For more vanilla-inspired holiday bakes, visit Slavik’s Kitchen, where every recipe is made with care, butter, and a touch of nostalgia. ✨
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