Poppy Seed Cookies II Recipe
I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Use your favorite yellow (or white) cake mix for these cookies.
This recipe for cookies filled with poppy seeds results in cookies that are light, fluffy, and very delicate.
Mild, slightly sweet with taste of sesame seeds.
Melts in your mouth - a rich cookie! Dough may be kept in refrigerator as long as 1 week, freeze dough for longer storage.
These cookies literally melt in your mouth. They are white, but can be tinted with food coloring in pastel colors if desired. They are irresistible.
Refrigerator roll and slice cookie, a variation of the Spumoni Cookie (without pistachio and green food color). Almonds can be used in place of the walnuts.
I made these over the Christmas Holidays and they were very good. I tried the recipe with both lemon and orange peel, and they were equally good.*Add more peel if you want more lemon flavour - I did! For a variation, I rolled the cooled dough into balls and pressed them down with a glass dipped in sugar. I think it made them extra special, and added a nice sweet crunch.
An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.