poppy seed crackers

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Servs: 60   Prep:

We loved L.A. chef Mary Sue Milliken&#8217;s crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.<P> Active time: 30 min Start to finish: 1 hr

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  • add   1/2 cup poppy seeds (2.6-oz jar)Special equipment: a 2-inch star cookie cutter
  • add   2 tablespoons cold water
  • add   8 (6- to 7-inch) flour tortillas
  • add   1 teaspoon salt
  • add   1 large egg

Instructions

  1. Preheat oven to 350°F.
  2. Stir together egg, water, and salt.
  3. Brush each tortilla on 1 side with
  4. egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
  5. Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
  6. Cooks' note:
  7. • Crackers keep, layered between wax paper, in an airtight container 3 days.

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