Munn Cookies
These Jewish-style lemon poppy seed cookies are thin crispy cookies that are wonderful with tea.
INGREDIENTS :
- 3 cups all-purpose flour
- ½ cup poppy seeds
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 egg, separated
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- ⅓ cup granulated sugar for decoration
DIRECTION:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Stir together the flour, poppy seeds, baking powder, and salt.
- In a medium bowl cream butter and sugar together until light; beat in egg yolk, lemon zest, and lemon juice. Fold in flour mixture and mix well.
- Divide dough in half and roll each half out on a lightly floured surface until 1/8- to 1/4-inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush the tops of cookies with beaten egg white and sprinkle with white sugar.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.
