“I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.” - by J. Storm
Ingredients
Adjust Servings
Original recipe yields 4 dozen
Directions
- Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
- Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 158 cal
- 8%
- Fat
- 8.5 g
- 13%
- Carbs
- 19.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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! ..." See moreFor 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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