Bob's Red Mill Poppy Seeds are a classic addition to buttered egg noodles, salad dressings, and yeast breads. Poppy Seeds add sweet flavor and texture to cookies cakes, breads, strudels, pastry crusts and pancake and waffle batters.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Lemon Poppy Seed Cookies
6 ounces Unsalted Butter, softened
1 cup Sugar
2 Tbsp. Bob's Red Mill Poppy Seeds
2 tsp. Grated Lemon Zest
2 cups Bob's Red Mill Unbleached White Flour
Pinch of Salt
With an electric mixer, beat together butter and sugar until light and fluffy. Mix in poppy seeds and lemon zest. Add flour and salt and mix well to make a stiff dough. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long.
Refrigerate dough until firm, at least 4 hours.
Preheat oven to 350°F. Grease cookie sheets. Slice dough into rounds about 1/4-inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes, or until edges are browned. Let cookies cool on baking sheet for a few seconds, and then remove to a wire rack and let cool completely. Makes about 48 cookies.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen