polish poppyseed meltaway cookies

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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