Polish Poppyseed Meltaway cookies
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- 1/2 c butter, softened at room temp
- 1/2 c sugar
- 1 1/2 tablespoons poppyseeds
- 1/8 teaspoon baking soda
- 1 tablespoon milk
- 1 egg yolk
- 3/4 teaspoon vanilla
- 2 1/4 teaspoons shredded lemon peel
- 1 1/2 c flour
- confectioners sugar
FOR ROLLING COOKIES IN:
1Beat butter on high for about 30 seconds in a medium sized mixing bowl.
2Now add sugar, baking soda and the poppyseeds and beat until combined
3Beat in milk, egg yolk, vanilla and lemon peel
4Now beat in as much flour as you possibly can using your mixer, then you will stir in all remaining flour with a wooden spoon
5Divide your dough in half and then shape each half into a roll about 9 inches in lenghth. (should resemble a log)
6Wrap the logs in palstic wrap and refrigerate for at least 4 to 5 hours.
7Once dough has been refrigerated cut it into slices using a very sharp knife. Put the slices on an ungreased cookie sheet, leaving about an inch in between each slice. Bake cookies at 375 degrees for 7 to 10 minutes or until the edges of cookies are firm.
8While cookies are still warm roll them in the confectioners sugar. Then place on wire racks to cool completely.
9When cookies are cooled completely roll them again in the confectioners sugar
10Enjoy these wonderful meltaways with your family