These Jewish lemon poppy seed cookies are thin crispy cookies that are wonderful with tea
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Stir together the flour
poppy seeds
baking powder
and salt.
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.
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.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden