Poppyseed Pigtails

* Exported from MasterCook *

POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Grant -- HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter -- softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white -- beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed -- top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.

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