Hungarian Poppy Seed Cookies
A Betty Crocker betty-crocker-cookies recipe for Hungarian Poppy Seed Cookies.
Ingredients
- 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
Instructions
- 1
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.
- 2
Beat in lemon peel and egg.
- 3
Stir in flour, baking soda and cloves.
- 4
Roll dough between pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches. Refrigerate about 30 minutes or until firm.
- 5
Heat oven to 350º. Grease cookie sheet.
- 6
Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within 1/4 inch of edges.
- 7
Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal.
- 8
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
- 9
Bake 10 to 12 minutes or until edges are light brown.
- 10
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
- 11
Sprinkle with powdered sugar.