I didn't quite know what to call these cookies. I started with a recipe for Russian tea cakes / Mexican wedding cookies, but filled them with a combination of toasted pumpkin seeds (aka pepitas) and poppy seeds. The name for these little treats came to me when the head honcho at work admitted that he couldn't stop popping them into his mouth. And voila, the poppy pumpkin seed popper was born.
Poppy Pumpkin Seed Poppers
(makes 36 cookies)
8 ounces (2 sticks) unsalted butter, softened at room temp.
1/2 cup confectioner's (powdered) sugar
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 cup pepitas (raw pumpkin seeds), toasted lightly and chopped
2 tbsp poppy seeds
3/4 cup confectioner's (powdered) sugar for dusting
Preheat oven to 350F.
In the bowl of a stand mixer, beat butter and sugar until creamy and well combined, about 1-2 minutes at medium speed. Add vanilla extract and beat for about 30 seconds. Add flour and mix on low speed until flour is just incorporated. Mix in pumpkin seeds and poppy seeds.
Shape dough into balls about 1-inch in diameter. Place onto ungreased baking sheets. Bake for 13-15 minutes until dough no longer appears wet and the bottoms are lightly browned. Cool on baking sheet for 5 minutes, and then transfer cookies to cooling rack. When the cookies are completely cool dust liberally with confectioner's sugar.
PS: Apologies for the really short post today. In addition to losing an hour because of daylight savings, I also had a tough weekend. A sad and exhausted Mary cannot think straight. At least we're experiencing some absolutely gorgeous weather around here. I think we reached 80 degrees in San Francisco today. The "sunshine therapy" is definitely helping to lift my spirits.