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polish poppyseed meltaway cookies

(1 rating)
Recipe by
Deneece Gursky
Miami, FL

Another Christmas Favorite in my family and very different from the other poppyseed cookies we make.

(1 rating)

Ingredients For polish poppyseed meltaway cookies

  • 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

How To Make polish poppyseed meltaway cookies

  • 1
    Beat butter on high for about 30 seconds in a medium sized mixing bowl.
  • 2
    Now add sugar, baking soda and the poppyseeds and beat until combined
  • 3
    Beat in milk, egg yolk, vanilla and lemon peel
  • 4
    Now beat in as much flour as you possibly can using your mixer, then you will stir in all remaining flour with a wooden spoon
  • 5
    Divide your dough in half and then shape each half into a roll about 9 inches in lenghth. (should resemble a log)
  • 6
    Wrap the logs in palstic wrap and refrigerate for at least 4 to 5 hours.
  • 7
    Once 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.
  • 8
    While cookies are still warm roll them in the confectioners sugar. Then place on wire racks to cool completely.
  • 9
    When cookies are cooled completely roll them again in the confectioners sugar
  • 10
    Enjoy these wonderful meltaways with your family

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