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Crispy Poppy Seed Cookies

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  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)

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

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Nutrition Rank

Nutrition Facts

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

Crispy Poppy Seed Cookies Recipe