Poppy seed icebox cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Lemon zest; chopped fine |
| 2 | cups | Flour; sifted |
| ¼ | teaspoon | Salt |
| ½ | cup | Poppy seeds |
Directions
From: tamale@...
Date: Tue, 06 Aug 1996 23:58:26 -1000 Source: LA Times
Cream butter and sugar. Beat in egg. Add lemon juice and rind.
Sift flour with salt. Combine wet and dry ingredients and add poppyseed.
Form two rolls, wrap in wax paper and store in refrigerator or freezer until firm.
Slice ¼-inch thick and bake on parchment paper-lined baking sheets at 375 degrees until golden, about 8 minutes. Makes 3 dozen cookies.
Each serving contains about: 111 calories; 72 mg sodium; 20 mg cholesterol; 8 grams fat; 8 grams carbohydrates; 2 grams protein; 0.41 gram fiber.
JEWISH-FOOD digest 304
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .