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.



  • 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


  1. Preheat oven to 350°F.
  2. Using medium speed of an electric mixer, beat together butter, honey and sugar until fluffy.
  3. Beat in egg yolk and vanilla until blended. Stir in lemon peel.
  4. Combine flour and soda. Add flour mixture to butter mixture and stir just until combined.
  5. 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.
  6. Cut each log into 1/4 inch thick slices. Place on greased cookie sheets.
  7. Bake at 350°F for 8 - 10 minutes.
  8. 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