Barberry Poppy Seed Cookies

It seems that most of the items in my pantry are baking ingredients. So I have no choice, I have to come up with more cookie recipes for my pantry challenge. Which seems so natural these days since it’s getting darker and colder. And made a resolution to be prepared for Christmas this year. (I am glad my mother doesn’t read my blog. Although she would be very proud of me. Or just make fun of me.) We will probably on the road to visit our families and am determined to bring them some cookies. So I need to practice, you know?

Those who have read this blog for a while know my love for barberries. Most people know them from Persian food, but it seems they are quite popular here, too. At least I can buy them locally. Personally I like to use them in bread or desserts. Because of their tartness, they are a very good ingredient for sweet and sugary cookies. If you don’t have them on hand, you can substitute dried cranberries.

Happy Sunday, everyone!

Barberry Poppy Seed Cookies (makes 28)

100 g (1/2 cup) sugar
50 g (1/2 cup) sifted powdered sugar
110 g (1/2 cup) softened, refined coconut oil (“Kokosfett” in German)
210 g (1 3/4 cup) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 tablespoons soy milk
1 tablespoon poppy seeds
25 g (1/3 cup) dried barberries

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

Add sugars and coconut oil to a food processor. Process until light and fluffy. (If you don’t have a food processor, you can use a hand-held mixer. Just be patient, it may take a little until the batter comes together. Make sure to use a tall bowl.)

Transfer to a bowl (If using a hand-held mixer you can just add the remaining ingredients to the bowl you were beating the oil and sugar in) and add flour, baking powder, salt, vanilla, maple syrup, soy milk and poppy seeds. Beat until the dough comes together. Fold in berries. Form the dough into walnut sized balls and bake 9 cookies per sheet. Flatten them before baking as they won’t spread much. Bake for 5 minutes or until the edges start to brown.

13 thoughts on “Barberry Poppy Seed Cookies

    1. Those are quince. I thought they would make a nice background even thought hey have nothing to do with the cookies.

  1. cool idea! I have lots of barberries in my freezer that I use – like you said – for Persian food. What a neat idea to put them in cookies. :)

  2. I have never had barberry before. I will have to scour a few international markets and see if I can find some! These are so intriguing. I love adding poppy seeds to all sorts of things.

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