*  Exported from  MasterCook  *
 
                             POPPYSEED PIGTAILS
 
 Recipe By     :
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Grant -- HWWK11b
    3      cups          Flour
      1/4  cup           Poppyseed
      1/2  teaspoon      Baking soda
      1/2  cup           Butter -- softened
    1      cup           Sugar
    2                    Eggs
      1/2  cup           Sour cream
    1      teaspoon      Vanilla extract
    1                    Egg white -- beaten w/2 tsp
                         for glaze
    3 1/2  tablespoons   Poppyseed -- top sprinkle
 
 DESCRIPTION:  A rich, sour-cream dough is laden with poppyseeds and braided into
 5-inch sticks.
 
  Combine flour, poppy seed and baking soda; set aside.
 Beat together butter, sugar and salt until combined.
 Add eggs one at a time, beating after each addition.
 Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
 each addition. Gather dough into a ball and wrap in plastic; refrigerate one
 hour.
 Preheat oven to 375. Divide dough in half; refrigerate one half. On well-floured
 surface, roll out half of dough into a 15 by 5 rectangle, 1/4 inch thick.
 Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
 flour often to facilitate cutting. Lay three 5-inch strips side by side on
 floured surface. Braid strips (working from middle toward the ends will make a
 more uniform braid), pinch ends together. Brush completed braids with egg white
 glaze; sprinkle lightly with poppyseed. Arrange braids, 1 apart, on buttered
 baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
 golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
 three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.
 
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