Poppy Doodles are a cross between poppy seed cookies and snickerdoodles.
How many hybrid designer dogs have been created by crossing another breed with a poodle? Let’s see, starting with the popular labradoodle, the list includes the schnoodle, the goldendoodle, the bernedoodle, the saint berdoodle, the bassetoodle, the dalmadoodle, the foodle, the whoodle, the cockapoo, the lhasapoo, the maltipoo, the morkiepoo, the pekepoo, and the doxie-poo. This is by no means all of them!
I know you want to see how some of these genetic puppy recipes turn out.
Funny how dog breeding is very much like recipe development. What happens when you combine two distinct breeds of food? That’s fusion cuisine. I think chef Jean-Georges Vongerichten put French Asian fusion on the map for me when he opened Vong in New York in the early 1990s. Now it’s just so every day, like a labradoodle or an order of Grilled Chicken Wonton Tacos at Applebee’s. More than 20 years later, Chef Vongerichten’s influence is evident in Nashville as our local Tennessee southern ingredients are seen on menus crossed with French, Asian, Mexican and Italian, something like country ham and turnip green pizza.
Sometimes all this fusion seems forced, and I yearn for a regular taco and a real poodle. But often, fusion is another word for freedom. Freedom to create and combine ingredients in any way you choose. Using what you’ve got on hand in new ways. Recipes aren’t ever static, they change with every cook and every kitchen. And they often benefit from a little crossbreeding.
Poppy Doodles are a great example of simple fusion that works. The homey popular, chewy, crunchy snickerdoodle sugar cookie takes well to the addition of exotic poppy seeds. Like designer dog breeds, the poppy seeds add a bit of elegance and intrigue to a cookie jar regular. Not better than the original, but different, a new creation that’s just as delicious. And, in keeping with tradition, the recipe has a goofy name.
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 1/4 cup poppy seeds
- Zest from one lemon or small orange or 2 teaspoons cinnamon, optional
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- About 1/4 cup sugar for coating the cookies
Heat the oven to 375 F.
Cream the butter and sugar with an electric mixer in a large mixing bowl.
Add the eggs and blend well.
Add the flour, poppy seeds, zest, cream of tartar, baking soda, and salt. Blend well.
Combine the remaining 1/4 cup sugar and cinnamon, if using, in a small bowl.
Shape the dough into about 1-inch balls. I use my small scoop or a heaping teaspoonful
Roll the balls in the sugar.
Place on a cookie sheet about 2 inches apart (one dozen per sheet works well).
Bake about 10 minutes or until set and light golden brown on the bottom. Makes about 40 cookies.
Omit the zest and add 2 teaspoons cinnamon to the 1/4 cup sugar for coating the cookies. This way you'll have a more traditional snickerdoodle flavor. Both variations are delicious.