These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.

Alex
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Stir together the flour, poppy seeds, baking powder and salt.

  • In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.

  • Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar.

  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

141 calories; 7.4 g total fat; 22 mg cholesterol; 90 mg sodium. 17.1 g carbohydrates; 2 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/05/2010
The name comes from the German word for POPPY which is MOHN. The thinner you make them, the better. They are very dense - like a shortbread - and not sweet. Great with coffee. The dough is crumbly, so when I get to the end, I form a log (this could be done in plastic) and slice the log. I also use a small cookie cutter as the larger they are, the harder they are to cook through to the middle. Read More
(24)

Most helpful critical review

Rating: 3 stars
07/31/2007
They are really called mohn cookies (mohn is poppy in German and they are Yiddish cookies); those were... okay. Read More
(8)
30 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/05/2010
The name comes from the German word for POPPY which is MOHN. The thinner you make them, the better. They are very dense - like a shortbread - and not sweet. Great with coffee. The dough is crumbly, so when I get to the end, I form a log (this could be done in plastic) and slice the log. I also use a small cookie cutter as the larger they are, the harder they are to cook through to the middle. Read More
(24)
Rating: 4 stars
02/05/2010
The name comes from the German word for POPPY which is MOHN. The thinner you make them, the better. They are very dense - like a shortbread - and not sweet. Great with coffee. The dough is crumbly, so when I get to the end, I form a log (this could be done in plastic) and slice the log. I also use a small cookie cutter as the larger they are, the harder they are to cook through to the middle. Read More
(24)
Rating: 4 stars
06/01/2010
I'd never tasted or even heard of these cookies before I saw the recipe here while looking for a lemon and poppy seed muffin recipe. I made these cookies instead. These came out so good. I got about 8 dozen cookies out of the batch (I used a smallish heart-shaped cookie cutter). Not having tasted them before, the taste and texture of the cookie base itself reminded me a little of a shortbread cookie. These cookies go really well with a cup of tea, as noted in another review. The cookies are only mildly sweet. They keep their shape well while baking. They are sturdy and crunchy without being hard. I had a slight problem with the dough sticking as I rolled it out, so I just dusted on some more flour to make it work. I am about to make another batch right now! Read More
(22)
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Rating: 5 stars
12/23/2010
Those who've not tried this recipe are really missing out! This is a great cookie to add to a more traditional holiday plate, because it looks so elegant. The taste is subtle with a lovely lemony finish. (I was generous with the lemon zest.) I was initially concerned about straying away from the circle shape, but my stars turned out lovely. I could easily see one adding a nice sugar glaze if they want a more decadent flavor, but I don't think it's necessary. Read More
(14)
Rating: 5 stars
11/03/2002
This is a wondeerful recipe. The cookies tasted just heavenly with a light citrus flavor and, as the author indicated, they are great with tea. It really accent the flavor of Earl Grey. Read More
(13)
Rating: 5 stars
05/20/2003
These are always a big hit . Whenever I bring them to a gathering I'm always asked for the recipe!. Sometime I substitute orange zest and organge juice and they are wonderful also! Read More
(11)
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Rating: 5 stars
08/13/2003
These cookies are very crumbly and biscuit like. I didn't use quite 1/2 cup of poppy seeds. Instead of egg wash and sugar on top I used sugar cookie icing from this site and added lemon extract and yellow food coloring. I usually like thick chewy cut out cookies but the thin crispies were better with these. I did not like these without the icing but they were very good with it. Very tart and fresh! Thanks Alex! Read More
(9)
Rating: 5 stars
11/02/2009
just what I was looking for! Read More
(9)
Rating: 3 stars
07/31/2007
They are really called mohn cookies (mohn is poppy in German and they are Yiddish cookies); those were... okay. Read More
(8)
Rating: 5 stars
08/16/2013
Ok. Found this because I'm at a cousin's wedding in CA and can't find our grandmother's recipe. Reading this brings it back. These are a Major Family Tradition from our eastern European Jewish heritage. But, our recipe uses oil to replace butter and 1/4 cup oj and no zest or lemon, no sugar topping. Important to brown 1/4" edge and a darkened meaning not a bright or white center. Keep them thin and krispy. Real sticky to roll and cut. Keep a slab of marble dusted with flour or will stck to marble and roller. I add the fresh Polish poppy seeds fro Penzey's at the last minite to help mixing and folding. Also refrig the dough for couple hours or overnite before rolling. It helps a lot. I make tubes and then.roll them and cut onto parallelograms and place on cookie sheet slicked with crisco. Not too much but enough to aboid sticking. I think ours uses a full cup of sugar but they come out with a lite mild sweetness. I break the batch of dough in half and freeze until a family event or an emergency munn cookie craving ... or my mom's birthday. Last batch 10 days ago for her 88th. Tip: don't forget the sugar and not a drop more than one cup of oil. NO BuTTER. I brought my own Penzey'S seeds from Philadelphia to Venice Beach. Rented a house so we'd have an oven today. Wedding is tomorrow. Also brought Tastykakes just in case I forgot the recipe. But that is why I'm here sharing with y'all. Turning on oven now. Bye. Read More
(6)