These cookies are great with tea. Once baked they’ll keep for at least one week wrapped on the counter or keep a stash in the freezer when you want something that’s not too sweet.
Lemon Poppy Seed Cookies
Servings
48 Servings
Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup icing sugar
- 3 tablespoon poppy seeds
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 3/4 cup cold butter or margarine — cut into cubes
Instructions
- Place the flour, salt, icing sugar and poppy seeds into a food processor and pulse a few times, until the seeds are evenly distributed.
- Add the lemon zest, lemon juice and butter or margarine and pulse until it looks like wet sand. Pour this mixture onto parchment paper (or wax paper) and press it together until it forms a dough. Form a log (about 10″ long). You can form it into a round log, square, or for Purim I like to form a triangle. Roll the log up in the parchment paper and then wrap it in plastic wrap. Refrigerate until chilled, at least 4 hours.
- When you’re ready to bake, preheat the oven to 375°F. Unwrap the dough and use a thin-bladed knife to slice 1/8″ thick slices off the log. Arrange on a baking sheet lined with parchment paper. You’ll need 2-3 baking sheets to bake these.
- Bake for 12-15 minutes, until the edges start to brown. Remove from oven and cool completely.
You can freeze the dough. You can slice the cookies and bake later from a frozen state.
Shabbat shalom
Can I freeze the dough for a week before baking? Not enough time now before Shabbos.
Hi Becky,
Part of the issue could be the food processor, but I think the bigger issue is the amount of liquid in the recipe. Depending on where you live and how humid/dry the air is, you may need to add a little extra liquid to get the dough to come together. Moisture in flour tends to vary depending on where you live — so you could add a little extra lemon juice or even some cold water to make the dough less crumbly.
Hope this helps,
Pam
Hi Jamie, how are you, hope everything’s ok…. First, thank you for all those delicious recipes you share with us…. Second,…. Today I tried the lemon poppy seed cookies… The taste its very good but It was a fail on the dough, I don’t have a food processor… So I did it with my kitchen aid and finished mixing it by hand ….. Could that be the reason why I had a lot of crumbs after the 4 hours in the freezer ???? Heeeelp, I really loved this recipe, its easy, tasty and parve !!!!! So I guess my husband and I are having this first try crumbs with our morning coffee, and as soon as I get some advice from you, will do them again for next Shabbat…. Thanks again and shabat shalom !!!!!!
We are always working to grow our gluten free list of recipes, but we do have almost 1,000 (and some that are probably not labeled) – http://www.joyofkosher.com/specialty/specialty-glutenfree/
Thank you Tamar,
I didn’t know about the link.
I appreciate your help.
Barbara
What is icing sugar?
Hi Sarah,
Icing sugar is confectioner sugar (this might be a Canadian thing..).
Pam
Celiac disease and the need to be gluten free is common among people of Eastern European decent. I would love to see more gluten free recipes on this site.