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Tuesday, February 3, 2015

Lemon Poppy Seed Cookies

These cookies don't need an introduction, they are so crisp and light you will not be able to stop eating them!


Makes about 20 cookies

1 and 1/3 cup all-purpose flour
3/4 cups of granulated sugar
grated zest of 1 lemon
2 teaspoons of poppy seeds
1 stick of butter (chilled and diced)
1 egg
a pinch of salt

Preheat oven to 350ºF

Put the flour, sugar, grated lemon zest and poppy seeds into a food processor and mix thoroughly.

Add cold chunks of butter and process; add the egg and process again until the dough comes together.
Shape the dough into a log about 3 inches in diameter and wrap in foil or plastic. Transfer to refrigerator until dough is hard (about 2 hours).

Slice log into 1/4 inch thick rounds; place on a baking sheet lined with parchment paper; leave space between cookies as they will grow when baking.

Chilled log ready to cut in 1/4 inch rounds

Bake in preheated oven at 350ºF for 10 minutes or until the edges are beginning to turn golden brown.

Transfer to a wire rack to cool down.


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