These Jewish-style lemon poppy seed cookies are thin crispy cookies that are wonderful with tea.
Ingredients
- all-purpose flour: 3 cups
- poppy seeds: 0.5 cup
- ½ teaspoons baking powder: 1 piece
- salt: 0.25 tsp
- butter: 1 cup (softened)
- white sugar: 0.66667 cup
- egg, separated: 1 piece
- lemon zest: 2 Tbsp
- lemon juice: 0.25 cup
- granulated sugar for decoration: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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Stir together the flour, poppy seeds, baking powder, and salt.
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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.
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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.
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Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.
