Ingredients:
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons poppyseeds
- 2 teaspoons finely grated lemon zest
- 2 cups flour
- pinch salt
Preparation:
With an electric mixer, cream butter and sugar until light and fluffy. Mix in poppyseeds and lemon zest. Add flour and salt and mix well to make a stiff dough.Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Chill dough until firm, at least 4 hours.
Preheat oven to 350°. Slice dough into rounds about 1/4-inch thick. If they are too firm to slice without breaking, let them stand at room temperature for several minutes. Arrange about 1 inch apart on greased baking sheets.
Bake 12 minutes, or until edges are lightly browned. Let cookies cool on baking
sheet for a few seconds, then remove to a wire rack and let cool
completely.
Makes about 4 dozen cookies.
More Lemon Cookies
Lemon Cookies with Raisins
Lemon Butter Cookies
Easy Lemon Cookies
Lemon Cookies with Lemon Icing
Lemon Spritz Cookies
Lemon Wafer Cookies
Lemon Poppyseed Cookies
Lemon Poppyseed Cookies
Lemon Squares
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