Honey-poppy seed rolled cookies - house beautiful

5 dozen

Ingredients

Quantity Ingredient
4⅓ cup All-purpose flour
1 teaspoon Baking soda
¾ teaspoon Baking powder
2½ teaspoon Ground cinnamon
1¾ teaspoon Ground cloves
24 tablespoons (3 sticks) unsalted butter, slightly softened
1¼ cup Granulated sugar
⅓ cup Clover honey or other mild honey
2 larges Eggs
Grated zest of 2 large lemons
1 Egg, for glaze
3 tablespoons Poppy seeds, for decoration

Directions

In a medium bowl sift together flour, baking soda, baking powder, cinnamon and cloves; set aside. In a large mixing bowl beat butter until fluffy. Beat in sugar and honey. Add eggs and lemon zest and beat well. Stir in dry ingredients in 2 batches.

Divide dough into thirds and place each portion between large sheets of waxed paper. Using a rolling pin, roll each third out to ¼-inch thickness, smoothing any wrinkles in paper as you roll. Slide rolled dough sheets onto a tray and chill 20 to 25 minutes, or until slightly firm.

Working with 1 chilled dough sheet at a time, carefully peel away the bottom layer of waxed paper and replace it loosely. Turn dough over and discard top layer of waxed paper. Using assorted cookie cutters, cut out cookies. Carefully lift cookies from waxed paper with a spatula and space about 2 inches apart on greased baking sheets.

Reroll dough scraps between new waxed paper sheets. Chill and continue cutting out cookies until all dough is used. Repeat with remaining dough sheets.

In a small bowl beat egg with 1 tablespoon water. Brush tops of cookies with egg wash and sprinkle with poppy seeds.

Bake in center of a preheated 375'F oven 9 to 11 minutes, or until cookies are a rich tan color all over, and just slightly darker around edges. Remove from oven and let stand 2 minutes. Transfer to wire racks to cool completely. Store in an airtight container up to 1 week or freeze up to 1 month. Makes about 5 dozen cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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