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Poppy Seed Cookies II
Poppy Seed Cookies II
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Enhance your dish with zesty lemon peel for a citrus twist!
Ingredients:
  • 1 cup unsalted butter, cubed
  • 2 egg yolks
  • 2 tablespoons grated orange zest
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 2.25 cups cake flour
  • 2 tablespoons poppy seeds
Instructions:
  • Cream together the butter, sugar, egg yolks, lemon or orange zest, nutmeg, and salt until fluffy.
  • Sift the flour, then toss it with poppy seeds into the butter mixture. Gently stir until combined.
  • Divide the dough into 4 equal parts, shaping each into a 2-inch diameter cylinder. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm. You can also freeze the dough at this stage for future use.
  • Preheat the oven to 350 degrees F (175 degrees C) to ensure the perfect cooking temperature.
  • Slice dough cylinders into 1/4 inch thick rounds and arrange on baking sheets. Bake at 350°F (175°C) for 9 minutes. Allow cookies to cool on sheets for 2 minutes, then transfer to wire racks to cool completely. Store in an airtight container once cooled.

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