These Jewish-style lemon poppy seed cookies are thin crispy cookies that are wonderful with tea.
Ingredients
- 3 cups all-purpose flour
- ½ cup poppy seeds
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- 2/3 cup white sugar
- 1 egg, separated
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1/3 cup granulated sugar for decoration
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Step 2
Stir together the flour, poppy seeds, baking powder, and salt.
Step 3
In a medium bowl cream butter and sugar together until light; beat in egg yolk, lemon zest, and lemon juice. Fold in flour mixture and mix well.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 141 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 21% |
Cholesterol23mg | 8% |
Sodium90mg | 4% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 2% |
Total Sugars7g | |
Protein2g | |
Vitamin C2mg | 8% |
Calcium51mg | 4% |
Iron1mg | 5% |
Potassium36mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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