You are here

Crispy Poppy Seed Cookies

admin's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1 , beaten
  Buttermilk 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 2 Teaspoon
  Poppy seeds 1⁄4 Cup (4 tbs) (Whole Ones)
Directions

Sift flour, measure, and resift 3 times with soda and salt.
Cream butter with shortening until smooth and soft; blend in sugar gradually.
Add egg, beat until fluffy.
Add flour mixture in 3 portions alternately with buttermilk, beginning and ending with flour and beating well after each addition.
Add lemon juice, rind, and poppy seeds, mixing thoroughly.
Chill dough at least 1 hour; then roll out thin on a floured board, cut out, and transfer to lightly greased baking sheets.
Bake in a moderately hot oven (425° F.) for 6 to 8 minutes, or until delicately browned.
Remove to cake racks to cool.
Makes 4 to 6 dozen, depending on size.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked

Rate It

Your rating: None
3.94
Average: 3.9 (20 votes)