Hungarian Lemon Poppy Seed Cookies
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Hungarian Lemon Poppy Seed Cookies
YIELD Makes about 2 dozen cookies
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INGREDIENTS
| Cookies | |
| 2/3 | cup granulated sugar |
| 1/2 | cup butter, softened |
| 1 | egg |
| 2 | teaspoons grated lemon peel |
| 1‑1/4 | cups all-purpose flour |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | tablespoon poppy seeds |
| Glaze | |
| 1 | cup powdered sugar |
| 2 | tablespoons lemon juice |
PREPARATION:
- Preheat oven to 350°F.
- For cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds on low speed.
- Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute; transfer to wire racks and cool completely.
- For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.
This recipe appears in:
European
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