Description
These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that’s wonderful with tea.
Ingredients
- 3 cups all-purpose flour
- ½ cup poppy seeds
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 egg, separated
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- ⅓ cup granulated sugar for decoration
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 1 hr 17 mins
Servings: 30