Reviewed: Apr. 28, 2012

A crisp cookie that holds it shape. Texture is like a shortbread. Definitely add the sugar to the top. It needs it. I rolled into a log and chilled for an hour. Then sliced and bake. I was looking for someting a little more "lemony"

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1 user found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

Those who've not tried this recipe are really missing out! This is a great cookie to add to a more traditional holiday plate, because it looks so elegant. The taste is subtle with a lovely lemony finish. (I was generous with the lemon zest.) I was initially concerned about straying away from the circle shape, but my stars turned out lovely. I could easily see one adding a nice sugar glaze if they want a more decadent flavor, but I don't think it's necessary.

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6 users found this review helpful

Reviewer:

celtic_rowan

Cooking Level: Expert

Home Town: Kenai, Alaska, USA

Living In: Beaverton, Oregon, USA

Reviewed: May 27, 2010

I'd never tasted or even heard of these cookies before I saw the recipe here while looking for a lemon and poppy seed muffin recipe. I made these cookies instead. These came out so good. I got about 8 dozen cookies out of the batch (I used a smallish heart-shaped cookie cutter). Not having tasted them before, the taste and texture of the cookie base itself reminded me a little of a shortbread cookie. These cookies go really well with a cup of tea, as noted in another review. The cookies are only mildly sweet. They keep their shape well while baking. They are sturdy and crunchy without being hard. I had a slight problem with the dough sticking as I rolled it out, so I just dusted on some more flour to make it work. I am about to make another batch right now!

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8 users found this review helpful

Reviewer:

Stef

Reviewed: Feb. 5, 2010

The name comes from the German word for POPPY which is MOHN. The thinner you make them, the better. They are very dense - like a shortbread - and not sweet. Great with coffee. The dough is crumbly, so when I get to the end, I form a log (this could be done in plastic) and slice the log. I also use a small cookie cutter as the larger they are, the harder they are to cook through to the middle.

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10 users found this review helpful

Reviewer:

mischa869

Reviewed: Oct. 31, 2009

just what I was looking for!

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7 users found this review helpful

Reviewer:

cindy Brown

Reviewed: Nov. 29, 2008

This was the delicious crispy cookies. I like cookies crispier. I've tried several other lemmon (and lime) cookie recipes from this site, and they always turned out soft cake like cookies. But I made perfect crispy lemmon poppyseed cookies with this one. Thanks!

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5 users found this review helpful

Reviewer:

Kahori526

Cooking Level: Beginning

Reviewed: Dec. 15, 2007

I added more poppyseeds because I love them..Did some with colored sugar on top and others I glazed once cool with an icing sugar/lemon juice/lemon rind mix. My husband liked the sugar ones and I preferred them glazed.

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4 users found this review helpful

Reviewer:

outdoorsgirl

Cooking Level: Expert

Reviewed: Jul. 31, 2007

They are really called mohn cookies (mohn is poppy in German and they are Yiddish cookies); those were... okay.

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5 users found this review helpful

Reviewer:

VIBI

Reviewed: May 27, 2003

These cookies are very crumbly and biscuit like. I didn't use quite 1/2 cup of poppy seeds. Instead of egg wash and sugar on top I used sugar cookie icing from this site and added lemon extract and yellow food coloring. I usually like thick chewy cut out cookies but the thin crispies were better with these. I did not like these without the icing but they were very good with it. Very tart and fresh! Thanks Alex!

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8 users found this review helpful

Reviewer:

YOUGOTTAEAT

Reviewed: May 19, 2003

These are always a big hit . Whenever I bring them to a gathering I'm always asked for the recipe!. Sometime I substitute orange zest and organge juice and they are wonderful also!

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8 users found this review helpful