These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that’s wonderful with tea.
Original recipe makes 5 dozen
Ingredients
3 cups all-purpose flour
1/2 cup poppy seeds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
2/3 cup white sugar
1 egg, separated
2 tablespoons lemon zest
1/4 cup lemon juice
1/3 cup granulated sugar for decoration
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PREP
20 mins
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COOK
12 mins
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READY IN
1 hr 17 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Stir together the flour, poppy seeds, baking powder and salt.
- In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.
- Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.
Nutrition
Calories: 141 kcal
Carbohydrates: 17.1 g
Cholesterol: 23 mg
Fat: 7.4 g
Fiber: 0.6 g
Protein: 2 g
Sodium: 90 mg