Crispy Poppy Seed Cookies
|All purpose flour||3 Cup (48 tbs)|
|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)|
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.