Poppy Seed Cookies Recipe
Ingredients
| Flour | 3 Cup (16 tbs), sifted | |
| Baking soda | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup butter, margarine or shortening | ||
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| 1/2 cup sour milk or buttermilk | ||
| Lemon juice | 2 Tablespoon | |
| Lemon peel | 2 Teaspoon, grated | |
| Poppy seeds | 1/4 Cup (16 tbs) | |
Directions
1. Sift the flour with the baking soda and salt.
2. Beat the butter, margarine or shortening until soft; gradually add the sugar, beating until creamy. Add the egg and beat thoroughly.
3. Add the dry ingredients alternately with the milk, mixing well after each addition; stir in the lemon juice, peel and poppy seeds; beat well. Cover the dough with waxed paper in the refrigerator to chill 1 hour.
4. Start oven, set at Hot, 425° F. Rub baking sheets with margarine or shortening.
5. Roll out dough 1/8-inch thick; cut into fancy shapes and place on baking sheets. Bake about 6 minutes, or until delicately browned. Remove to cake racks and let cool.
2. Beat the butter, margarine or shortening until soft; gradually add the sugar, beating until creamy. Add the egg and beat thoroughly.
3. Add the dry ingredients alternately with the milk, mixing well after each addition; stir in the lemon juice, peel and poppy seeds; beat well. Cover the dough with waxed paper in the refrigerator to chill 1 hour.
4. Start oven, set at Hot, 425° F. Rub baking sheets with margarine or shortening.
5. Roll out dough 1/8-inch thick; cut into fancy shapes and place on baking sheets. Bake about 6 minutes, or until delicately browned. Remove to cake racks and let cool.
Chef
