Hungarian Poppy Seed Cookies | Cookie Recipes

Hungarian Poppy Seed Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling (from 12 1/2-ounce can)
Powdered sugar
Beat butter and granulated sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Beat in lemon
peel and egg. Stir in flour, baking soda and cloves. Roll dough between
pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.
Refrigerate about 30 minutes or until firm.
Heat oven to 350º. Grease cookie sheet. Remove waxed paper from
one side of dough. Spread poppy seed filling over dough to within 1/4
inch of edges. Roll up tightly, beginning at 12-inch side, peeling off
waxed paper as dough is rolled. Pinch edge of dough to seal.
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack. Sprinkle with
powdered sugar.