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Poppy Seed Cookies II

Poppy Seed Cookies II

J. Storm

J. Storm

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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.
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Reviews

ELLEN.L
17

ELLEN.L

12/17/2002

I made these over the Christmas Holidays and they were very good. I tried the recipe with both lemon and orange peel, and they were equally good.*Add more peel if you want more lemon flavour - I did! For a variation, I rolled the cooled dough into balls and pressed them down with a glass dipped in sugar. I think it made them extra special, and added a nice sweet crunch.

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