Poppy Seed Cookies II Recipe
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Poppy Seed Cookies II

By: J. Storm  
"I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 52 people have saved this

 

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Original Recipe Yield 4 dozen
 

Ingredients

  • 1 cup unsalted butter, cubed
  • 1 cup white sugar
  • 2 egg yolks
  • 2 tablespoons grated orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 1/4 cups cake flour
  • 2 tablespoons poppy seeds

Directions

  1. Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  2. Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  3. Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 158 | Total Fat: 8.5g | Cholesterol: 37mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2002 by ELLEN.L 
I made these over the Christmas Holidays and they were very good. I tried the recipe with both... MORE

 
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