I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.

    Advertisement
  • Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.

  • Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

Nutrition Facts

157.6 calories; 1.5 g protein; 19.2 g carbohydrates; 37.4 mg cholesterol; 26.4 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2002
I made these over the Christmas Holidays and they were very good. I tried the recipe with both lemon and orange peel and they were equally good. Add more peel if you want more lemon flavour - I did! For a variation I rolled the cooled dough into balls and pressed them down with a glass dipped in sugar. I think it made them extra special and added a nice sweet crunch. Read More
(18)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/17/2002
I made these over the Christmas Holidays and they were very good. I tried the recipe with both lemon and orange peel and they were equally good. Add more peel if you want more lemon flavour - I did! For a variation I rolled the cooled dough into balls and pressed them down with a glass dipped in sugar. I think it made them extra special and added a nice sweet crunch. Read More
(18)
Rating: 5 stars
05/23/2020
This recipe is very easily cut in half, which I like. I made these with Lemon Zest and they’re really tasty. I would suggest rolling the dough into a big cylinder when you finish mixing, wrap it in Saran Wrap, and put it in the fridge. Then you can take it out and easily cut it into 1/4’ little cookies. Read More