Crispy Jewish Lemon Poppy Seed Cookies Recipe

Ingredients

• 3 cups all-purpose flour
• 0.5 cup poppy seeds
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 1 cup butter, softened
• 0.67 cup white sugar
• 1 egg, separated
• 2 tablespoons lemon zest
• 0.25 cup lemon juice
• 0.33 cup granulated sugar for decoration

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare baking sheets by lining them with parchment paper to prevent sticking.
2. In a mixing bowl, thoroughly combine the flour, poppy seeds, baking powder, and salt. This ensures even distribution of flavors and leavening.
3. In a separate medium bowl, beat the butter and sugar together until the mixture is light and fluffy. Incorporate the egg yolk, lemon zest, and lemon juice, mixing until well combined. Gently fold in the flour mixture until everything is fully incorporated.
4. Divide the dough into two equal portions. On a lightly floured surface, roll each portion to a thickness of approximately 1/8 to 1/4 inch. Use cookie cutters to create desired shapes, and carefully transfer the cookies to the prepared baking sheet. Lightly brush the tops with beaten egg white and sprinkle with granulated sugar for a delightful finish.
5. Bake in the preheated oven at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the cookies turn a beautiful golden color with lightly browned edges. Let cool and enjoy!

Nutrition

• Calories: 141 kcal
• Fat Content: 7 g
• Fiber Content: 1 g
• Sugar Content: 7 g
• Sodium Content: 90 mg
• Protein Content: 2 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g