I love ice-box cookies because you can make the dough one night and bake them the next. However, these cookies can be baked immediately after step 4. Take a teaspoon of the dough, roll it into a ball and then flatten it with a glass dipped in flour.
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Lemon Poppyseed Cookies
2015-01-19 02:01:59
I love ice-box cookies because you can make the dough one night and bake them the next. However, these cookies can be baked immediately after step 4. Take a teaspoon of the dough, roll it into a ball and then flatten it with a glass dipped in flour.
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Nutrition Facts
Serving Size
879g
Amount Per Serving
Calories 3810
Calories from Fat 1719
% Daily Value *
Total Fat 196g
301%
Saturated Fat 119g
595%
Trans Fat 7g
Polyunsaturated Fat 12g
Monounsaturated Fat 50g
Cholesterol 674mg
225%
Sodium 698mg
29%
Total Carbohydrates 479g
160%
Dietary Fiber 11g
45%
Sugars 236g
Protein 43g
Vitamin A
119%
Vitamin C
37%
Calcium
27%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cookies
- 1 cup butter – softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 1/2 cups all purpose flour
- 1 tablespoon poppy seeds
For the Lemon Glaze
- juice of 1/2 a lemon
- 1/2 cup powered sugar
Baking Supplies
What you do
- Cream butter for 30 seconds.
- Add in sugar and salt until combined.
- Beat in egg and extracts.
- Beat in flour. Stir in poppy seeds.
- Divide dough in half.
- Roll each half into a log in wax paper.
- Use the wax paper and a flat edge to help roll the dough tight.
- Repeat with remaining dough. Twist ends of wax paper and freeze for at least 1 hour or up to 1 month.
- Preheat the oven to 350°.
- Slice the roll into 1/4 inch thick rounds and bake for 9 mins.
- Allow to cool completely.
- Mix glaze ingredients and brush on cookie tops.
Jessy + Melissa https://www.jessyandmelissa.com/