These Jewish lemon poppy seed cookies are thin crispy cookies that are wonderful with tea.
Ingredients
- 3 cups all-purpose flour
- 0.5 cups poppy seeds
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup butter , softened
- 0.67 cups white sugar
- 1 large egg , separated
- 2 tablespoons lemon zest
- 0.25 cups lemon juice
- 0.33 cups granulated sugar for decoration
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
-
2
Stir together the flour, poppy seeds, baking powder, and salt.
-
3
Beat butter and sugar together in a medium bowl until light and fluffy; beat in egg yolk, lemon zest, and lemon juice. Fold in flour mixture and mix well.
-
4
Divide dough in half and roll each half out on a lightly floured surface until 1/8- to 1/4-inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush the tops of cookies with beaten egg white and sprinkle with white sugar.
-
5
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.
Nutrition Facts
Per serving
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