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Lemon Poppy Seed Cookies

 

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Lemon Poppy Seed Cookies
 

 

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11 Ratings11 Ratings11 Ratings11 Ratings11 Ratings (11 Ratings)
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Recipe

Lemon Poppy Seed Cookies

These cookies are great with tea. Once baked they’ll keep for at least one week wrapped on the counter or keep a stash in the freezer when you want something that’s not too sweet.

Times

  • Prep Time : 20 min
  • Cook Time : 12-15 min
  • Ready Time : 32 min

Servings

48

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup icing sugar
  • 3 tablespoons poppy seeds
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup cold butter or margarine -- cut into cubes

Directions

Place the flour, salt, icing sugar and poppy seeds into a food processor and pulse a few times, until the seeds are evenly distributed.

Add the lemon zest, lemon juice and butter or margarine and pulse until it looks like wet sand. Pour this mixture onto parchment paper (or wax paper) and press it together until it forms a dough. Form a log (about 10″ long). You can form it into a round log, square, or for Purim I like to form a triangle. Roll the log up in the parchment paper and then wrap it in plastic wrap. Refrigerate until chilled, at least 4 hours.

When you’re ready to bake, preheat the oven to 375°F. Unwrap the dough and use a thin-bladed knife to slice 1/8″ thick slices off the log. Arrange on a baking sheet lined with parchment paper. You’ll need 2-3 baking sheets to bake these.

Bake for 12-15 minutes, until the edges start to brown. Remove from oven and cool completely.

About Pam Reiss

avatar

Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com

 

comments

 

7 Responses to Lemon Poppy Seed Cookies

  1. Celiac disease and the need to be gluten free is common among people of Eastern European decent. I would love to see more gluten free recipes on this site.

  2. Hi Jamie, how are you, hope everything’s ok…. First, thank you for all those delicious recipes you share with us…. Second,…. Today I tried the lemon poppy seed cookies… The taste its very good but It was a fail on the dough, I don’t have a food processor… So I did it with my kitchen aid and finished mixing it by hand ….. Could that be the reason why I had a lot of crumbs after the 4 hours in the freezer ???? Heeeelp, I really loved this recipe, its easy, tasty and parve !!!!! So I guess my husband and I are having this first try crumbs with our morning coffee, and as soon as I get some advice from you, will do them again for next Shabbat…. Thanks again and shabat shalom !!!!!!

    • avatar says: Pam Reiss

      Hi Becky,
      Part of the issue could be the food processor, but I think the bigger issue is the amount of liquid in the recipe. Depending on where you live and how humid/dry the air is, you may need to add a little extra liquid to get the dough to come together. Moisture in flour tends to vary depending on where you live — so you could add a little extra lemon juice or even some cold water to make the dough less crumbly.

      Hope this helps,
      Pam

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