polish poppyseed meltaway cookies

★★★★★ 1
a recipe by
Deneece Gursky
Miami, FL

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

★★★★★ 1

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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