Poppy seeds are the key ingredient in these Eastern European cookies. Mohn Kichlach , or Queen Esther’s Cookies, are made and eaten year-round, but they have special significance at Purim. The poppy seeds are meant to remind us of how Queen Esther was able to secretly keep kosher in Ahasuerus’ palace by only eating seeds, legumes, vegetables, and fruits. In fact, at Purim it’s traditional to eat all kinds of dishes with beans, seeds, or that are vegetarian.
These are simple sugar cookies, that are often flavored with almond extract, but here I’ve added lemon zest and lemon juice for their bright and citrusy flavors. You can make and eat these plain, but they are also delicious drizzled with a simple icing or with melted white chocolate.
This dough can also be used to make hamantaschen; instructions are included at the bottom of the recipe.
Mohn Kichlah - Queen Esther’s Cookies
Ingredients:
2 cups (275 g) all-purpose flour
2 Tablespoons poppy seeds
½ teaspoon baking powder
½ teaspoon salt
¾ cup (1½ sticks/170 g) unsalted butter
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
zest of one lemon
1 Tablespoon lemon juice
For the icing:
1 cup powdered sugar
1-2 Tablespoons lemon juice
Directions:
Line two baking sheets with parchment paper or a Silpat.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. Reserve.
In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the butter and sugar together until lightened in color and fluffy, about 3 minutes. Add the egg, and beat until fully incorporated. Beat in the vanilla, lemon zest, and lemon juice.
Add the dry ingredients to the butter and sugar mixture, beat until everything just comes together, be careful not to overmix.
Form the dough into a disc, and wrap it with plastic or beeswax wrap. Refrigerate for at least 2 hours, and up to 2 days.
When ready to make the cookies, preheat the oven to 325°F.
Roll out the dough about ¼”-thick. Cut the dough into desired shapes such as triangles, hearts, or circles. Gather the scraps of dough, and roll them out again until you use up all of the dough. Place the cut out shapes onto the lined baking sheets, leaving 1”-2” of space between each cookie. Bake for 15 minutes, or until just becoming golden at the edges and starting to firm up. Allow the cookies to fully cool on a rack before serving, icing, or drizzling with melted white chocolate.
For the icing:
Whisk together the sugar with 1 tablespoon of lemon juice. If it is too thick, add a little more juice or water until you have a loose consistency. Drizzle over the cookies with a spoon or fork.
For Hamantaschen:
You can also use this dough for hamantaschen. Preheat the oven to 350°F. Cut the dough into rounds using a biscuit cutter or water glass. Fill each circle of dough with a small spoonful of jam or your favorite filling. Pinch the sides upward to form a triangle shape, pinch each side closed. Place the dough on a parchment-lined baking sheet and freeze or chill for a minimum of 15 minutes. Bake for 15-17 minutes or until firm to the touch and just golden at the edges.