I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.
Ingredients
- unsalted butter: 1 cup (cubed)
- white sugar: 1 cup
- egg yolks: 2 piece
- orange zest: 2 Tbsp (grated)
- ground nutmeg: 0.5 tsp
- salt: 0.25 tsp
- ¼ cups cake flour: 2 piece
- poppy seeds: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
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Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
