Monday, December 31, 2018
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| Munn Cookies |
"These lemon poppy seed cookies are Jewish in historical past. They are a skinny crispy cookie it is top notch with tea."
Ingredients :
- three cups all-reason flour
- half of cup poppy seeds
- 1 half teaspoons baking powder
- 1/four teaspoon salt
- 1 cup butter, softened
- 2/3 cup white sugar
- 1 egg, separated
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1/3 cup granulated sugar for decoration
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 1H17M |
|---|
- Preheat oven to 350 levels F (one hundred seventy five stages C). Line baking sheets with parchment paper.
- Stir collectively the flour, poppy seeds, baking powder and salt.
- In a medium bowl cream the butter and sugar collectively till light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix nicely.
- Divide dough in half and roll each half of out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and area cookies at the prepared baking sheet. Brush tops of cookies with overwhelmed egg white and sprinkle with white sugar.
- Bake at 350 levels F (175 degrees C) for 12 to fifteen mins or until golden, the rims have to be light brown.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.
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