These crispy, snap-like cookies are sublime when dunked in steaming cups of English breakfast tea. Please don't take our word for it and try it for yourself.
Food & Wine magazine recently debuted this recipe and we couldn't wait to make them. "A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges. Chill the dough before baking to control spreading and concentrate the flavor of the cookies." -- Simon Bajada
1. Combine powdered sugar, butter, and orange zest in bowl of stand mixer fitted with paddle attachment. Starting on low speed and gradually increasing to high speed, beat until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to low. Add egg, poppy seeds, cardamom, and orange juice, and beat until thouroughly blended, about 1 minute. Gradually add flour and baking soda, beating until incorporated, 30 seconds to 1 minute, stopping to scrape down sides of bowl as needed. Chill, uncovered, 1 hour.
2. Preheat oven to 350F with racks in middle and lower third of oven. Line 2 rimmed baking sheets with parchment paper.
3. Using a 1-tablespoon measuring spoon or small ice cream scoop, scoop dough and shape into 24 or more balls. Arrange balls 2 inches apart on prepared baking sheets.
4. Bake until edges of cookies are golden brown and edges are just set, 12 to 15 minutes. Transfer cookies to wire rack, and let cool completely, about 15 minutes (cookies will continue to crisp as they cool).
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