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Lemon Poppy Seed Crisps
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Brief Description
Lemon poppy seed cookies; make ahead and freeze the dough.
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Main Ingredient
lemon
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 300 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Keeley
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Posted On: Jan 05, 2022
Number of Servings:
Ingredients:
- 1 cups - butter
- 2 cups - granulated sugar
- 2 - eggs
- 4 teaspoons - finely grated lemon rind
- 3 cups - all-purpose flour
- 2 tablespoons - poppy seeds
- 1 teaspoons - baking soda
- 1/2 teaspoons - salt
Directions:
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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