Best Lemon Poppy Seed Cutouts Recipes

LEMON POPPY SEED CUTOUTS

Lemon Poppy Seed Cutouts image

I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon sugar
1 tablespoon grated lemon zest
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt

Steps:

Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 17mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON POPPY SEED CUTOUTS

Lemon Poppy Seed Cutouts image

I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon sugar
1 tablespoon grated lemon zest
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt

Steps:

Cream butter and sugars until light and fluffy. Beat in lemon peel, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.