Recipe Detail

Lemon Poppy Seed Crisps

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Number of Servings:


  1. 1 cups - butter softened
  2. 2 cups - granulated sugar
  3. 2 - eggs
  4. 4 teaspoons - finely grated lemon rind
  5. 3 cups - all-purpose flour
  6. 2 tablespoons - poppy seeds
  7. 1 teaspoons - baking soda
  8. 1/2 teaspoons - salt


In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon rind.

Stir together flour, poppy seeds, baking soda and salt; stir into batter, one-third at a time to make firm dough.

Divide into quarters; place each on plastic wrap (I use wax paper) and shape into 6-inch long log, using plastic wrap to help shape. Overwrap snugly with foil, twisting ends to seal. Refrigerate for 4 hours or until firm.

Cut log into ¼ inch thick slices (I usually cut them a little thicker); place 1 inch apart on greased baking sheets (or use parchment paper). Bake in 375 degrees F oven for 10 to 12 minutes or until golden.
Let stand on pan for 2 minutes; transfer to rack and let cool.

Makes about 96 cookies.

Logs of cookie dough can be frozen, thawed slightly and baked when needed.


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