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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 33 |
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My mom taught me to bake, and I use lots of recipes from her abundant collection, including this one for lemon cookies. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1 egg |
1 tablespoon 2% milk |
2 teaspoons finely grated lemon peel |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract, optional |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup poppy seeds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk lemon peel and extracts. Gradually add flour and mix well. Stir in poppy seeds.
2. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm. Unwrap and cut into 1/4-in. slice. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until edges are golden. Cool for 2 minutes before removing to wire racks to cool completely. Yield: 5-1/2 dozen.
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