Ciastka makowe. I’ve done that thing I do when confronted with a new-to-me set of words in another language, and have consulted the online translators to see if they mean what Sharon Tyler Herbst says they mean. Literally, poppy seed cakes.
Ms. Herbst calls these Polish cookies poppy seed crisps, and they certainly look like crackers. Actually, we’ve enjoyed Carr’s poppy and sesame seed crackers often enough that these look to us like they ought to be savory, not sweet. But sweet they are. They are laced with honey: The poppy seeds are boiled in honey and orange juice and then soaked for a good little while before they are mixed with the flour, butter, powdered sugar, salt and sour cream; and then after chilling the mix for a few hours, and rolling it out, the cut-out circles of dough are brushed with a glaze of egg white and honey. They remind me of the description of manna in the story of the Exodus (16.31) — “like wafers made with honey.” They are melt-in-your-mouth delicious.
And I leave you with another bit of trivia, straight from The Joy of Cookies: “Did you know it takes 900,000 poppy seeds to equal a pound?”