Blood Orange Poppy Seed Window Cookies Recipe (2024)

Dust tops with confectioners sugar before assembly to preserve clear glassy appearance of marmalade. Confectioners sugar contains small percentage of starch, which absorbs moisture but doesn’t dissolve.

Added lemon zest to the cookie dough and used blueberry jam. Don't roll out too thin, or they become dry.

These required a learning curve, but turned out beautifully and were worth the effort. King Arthur gluten free flour, you’d never know the difference! Warm dough vastly easier to handle than chilled. Rolled on floured board and transferred to tray with floured silicone spatula (rolling on paper resulted in paper sliding everywhere); cut windows once on tray. Rolled thin, baked for less time at 400F. They look just like the picture (except I made stars) and taste delicious! And I got 40, not 24!

These worked out except I was not happy with the powdered sugar, which did not dissolve into the marmalade. The suggestion to coat the window pieces with the sugar before placing them on the bottoms is a good one.

Delicious! Dough is impossible to roll out and cracks after it's been chilled, as other reviewers mentioned. I would ignore the chilling steps in the recipe and just use your gut. As long as the cookie is cold when it goes in, you will have success. I rolled dough out when it was still soft with a dusting of flour, chilled the rolled dough, took out to cut shapes, and put in freezer for a bit before baking. Time-consuming, but an impressive cookie. Better to bake one day, assemble the next.

Sour cream no, and yogurt yes but not Greek, the normal type or, even better, use liquid yogurt, they have small bottles at the grocery store. Or use Martha's recipe" "All you need are 10 minutes and two ingredients to make this buttermilk substitute the next time you run out."https://www.marthastewart.com/1105694/how-make-buttermilk

These taste delicious and look great but I found them a lot of work. The dough was hard to roll out and logistically it was tricky to roll out on the silicon mat, because I would only get a few cookies there at a time. I tried moving them around but it was impossible, before or after freezing. I ended up cutting the parchment paper around where I had cookies and baking multiple pieces together. Just took a long time. Don’t make my mistake: bake the windows and the bottoms separately

I’ve made these twice. The first time, I only chilled the dough for about 10 minutes before rolling it out, and it was really easy to work with. Start to finish, a two hour baking project with great results. The second time, I chilled for an hour and it turned into a nightmare of a baking project, the dough was described by BirdPants above. Keep the chilling minimal, and you’ll be good to go!

A lot of work for ultimately dry cookies. Take the dough out before it’s “golden brown”. Assemble while warm “not cooled” so that they don’t crack. Ugh the directions are for a professional that knows enough not to make small mistakes which are not an option for this recipe in terms of taste and presentation.

Have never made cookies more complex than chocolate chip, so this was an adventure!! It was helpful to follow the NYT youtube video for these cookies, but I'm above all SO grateful for the previous commenters! Felt like I had someone holding my hand through it all, and all the advice was so amazing! I will say, make sure you clear room in your freezer!!! I was rolling, cutting, and freezing between two trays while one tray was in the oven. 10 minutes for bottom, 8 minutes for top.

Everything birdpants said fit with my experience. In particular, slightly over an 1/8 of an inch is a bit thick and the cook time produced completely colorless cookies --and pursuing golden-brown-ness led to a very dry cookie. If you do wind up with a dry cookie, I found that letting them sit overnight in a humid environment really took some of the dustiness out of them (though much of that moisture may have been from the marmalade). Oh and definitely powder before assembly.

I ordered from Stonewall Kitchens and had it delivered. I just added it to an order of other items that I will use as stocking stuffers.

I bought Wilton fluted biscuit cutters from Michaels.

I used lemon curd instead of marmalade, but these were a huge hit at a Christmas party. Great cookies!

HELP! All these notes are NOT talking about the chocolate molasses cookie recipe I am looking at right now. Too bad, because I love to read helpful notes to see what tweaks I might need to make. Anyone out there make the Chocolate Molasses cookies, lol?

These are gorgeous! I always make them with Apricot jam instead (since I can never find blood orange), but they were a huge hit for Christmas

The powdered sugar problem: I always use organic because I can taste the cornstarch in regular. Conventional powdered sugar has added cornstarch, and has a chalky taste and texture. Organic cornstarch, on the other hand, uses tapioca starch as this product is cheaper than organic, non-GMO cornstarch. The taste is quite different, and always disappears in my liner cookies

These definitely require some learnig curve. I would say do not roll them out as thin as the recipe recommends as they are quite difficult to work with at that thinness level. I rolled my dough out between 2 pieces of plastic wrap and that worked PERFECTLY. A bit of effort but most certainly worth it!

I’ve never left a comment before but had to after these cookies. I put these in my Christmas cookie boxes and got a call or text from every person telling me they were the greatest cookies they’ve ever had. Make them!!

Making these cookies was complicated. The end product was not worth the tedious work I put in. Mine turned out ugly and deformed compared to the pictures, but they did taste great and had a wonderful texture.

Love this cookie so much. Delicate, delicious, beautiful. Always gets a little applause from the cookie eating crowd. Feels almost like an art project. I used apricot and raspberry preserves. Baked the center cutouts, too, and made mini sandwich cookies. Will make every year.

Delicious! I added lemon zest to the dough and used lemon curd to fill them. I don’t think the first step in the freezer is super necessary — it was much more difficult to cut out the shapes with the dough that firm. Next time, I’d only put it in the freezer right before the cookies go in the oven to help hold their shape.

The cookies are delicious and I did a variety of lemond curd, raspberry and orange marmalade since this definitely yield way more than 24 (it was 48 for me!). I followed others' suggestions to skip chilling too much. I initially chilled the dough for 15 minutes and then a few minutes after it was rolled out and then cookies cut out. Turned out really well but way too much effort!

These are really beautiful and delicious. Worth the work. Followed others' advice and dusted the tops before putting on bottoms. And like others, I got the feel of how chilled the dough needs to be to work with at various stages. Cooked and strained Stonewall Kitchen Holiday Jam. Really great Xmassy flavors and color.

Have never made cookies more complex than chocolate chip, so this was an adventure!! It was helpful to follow the NYT youtube video for these cookies, but I'm above all SO grateful for the previous commenters! Felt like I had someone holding my hand through it all, and all the advice was so amazing! I will say, make sure you clear room in your freezer!!! I was rolling, cutting, and freezing between two trays while one tray was in the oven. 10 minutes for bottom, 8 minutes for top.

I only had chia seeds on hand so I used those and no one knew they weren't poppy seeds. The chia seeds did not seem to take on too much moisture from the dough. Did anyone else have a problem with the tops not matching the size of the bottoms? I'm not sure if they shrunk in the oven or not.

I agree with other reviewers that less chilling makes for a far easier process. I only chilled for 20 minutes before rolling. I also didn't roll on parchment paper because when did, it just slid all over the place. I rolled on a well floured counter and had no trouble sliding the rolled dough onto a parchment lined baking sheet. Cookies were tender and so yummy. The recipe seems intimidating, but in practice it was not hard to do and the results are worth it.

Delicious! Dough is impossible to roll out and cracks after it's been chilled, as other reviewers mentioned. I would ignore the chilling steps in the recipe and just use your gut. As long as the cookie is cold when it goes in, you will have success. I rolled dough out when it was still soft with a dusting of flour, chilled the rolled dough, took out to cut shapes, and put in freezer for a bit before baking. Time-consuming, but an impressive cookie. Better to bake one day, assemble the next.