Hungarian Poppy Seed Cookies

1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
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″ thick rectangle, 12 x 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″ of edges. Roll up tightly, beginning at 12″ side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal. Cut roll into 1/2″ slices. Place about 1 inch apart on cookie sheet. Bake 10 – 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.

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