Afyon-Style Ground Poppy Seed Cookies

Toast the ground poppy seeds in a dry skillet over low heat for 3 minutes, stirring constantly. Remove from the heat when the aroma opens up and the seeds begin to glisten slightly; do not let them darken, or they will turn bitter. Spread them on a wide plate to cool.

Pinch off walnut-sized pieces of dough and roll them between your palms. Arrange them with space between them on a parchment-lined baking sheet. Gently press each with the back of a fork to make a lined pattern. Keep the cookies no thicker than half a centimeter so the centers bake through.

Bake in an oven preheated to 175°C / 345°F for 18 minutes. The poppy seeds make the dough dark, so you cannot judge doneness by the tops; lift one cookie and check that the bottom is golden. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack.