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.
Serving size: Complete recipe
Calories 3314 Calories from Fat 1060
% Daily Value*
Total Fat 121 g186.2%
Saturated Fat 45.4 g227.1%
Trans Fat 6.7 g
Cholesterol 332.4 mg110.8%
Sodium 2090.8 mg87.1%
Total Carbohydrates 506 g168.6%
Dietary Fiber 18.2 g72.7%
Sugars 203.4 g
Protein 57 g113.3%
Vitamin A 33.2% Vitamin C 45.1%
Calcium 62.1% Iron 121.7%
*Based on a 2000 Calorie diet