Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
HONEY POPPY SEED COOKIES
Poppy seeds lend a pretty look and a nice crunch to these honey-lemon cookies. Roll the dough into logs and refrigerate them so you can easily slice them into perfect rounds.
Yield: Makes 5 1/2 dozen.
July 02, 2019
HONEY POPPY SEED COOKIES
Ingredients
- 3/4 cup salted butter, softened
- 1/4 cup honey
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla
- 1 tbsp grated lemon peel
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 3 tbsp poppy seed
Directions
- Preheat oven to 350°F.
- Using medium speed of an electric mixer, beat together butter, honey and sugar until fluffy.
- Beat in egg yolk and vanilla until blended. Stir in lemon peel.
- Combine flour and soda. Add flour mixture to butter mixture and stir just until combined.
- Divide dough in half. Shape each half into a log, 8 inches long. Roll each log in poppy seed to coat. Wrap logs individually in plastic wrap and refrigerate until firm, at least 4 hours or overnight.
- Cut each log into 1/4 inch thick slices. Place on greased cookie sheets.
- Bake at 350°F for 8 - 10 minutes.
- Let cookies stand 2 minutes on cookie sheets. Remove from cookie sheets and cool cookies on racks. May be frozen for up to 2 months.
Nutritional analysis per 1 cookie:
51 calories, 2.4 g fat, 0.6 g protein, 6.8 g carbohydrate, 0.2 g fibre, 27 mg sodium