This recipe does not require any explanations – It is very very simple to make, and the final result is very delicate, and very tasty (and may I add- very addictive!).
A few words about poppy seed- this recipe requires using ground poppy seed. I didn`t have any, but if you an get it, please make sure to use poppy seed that was grounded in the same day, or that was grounded and then frozen, at the same day. Be very careful with store bought poppy seed, since they tend to be bitter, and may ruin whatever you cook.
Also, if you would like to add a bit more lemon to these cookies, you could roll the unbaked cookie log with granulated sugar with a lot of lemon zest. Then, simply slice into rounds and bake as written in the recipe.
Lemon Poppy Seed Cookies/ adapted from Yael from Vieanna, Ynet food forums.
250 gr. flour
200 gr. butter
100 gr. ground poppy seed (I used whole poppy seeds)
70 gr. confectioners sugar
1 egg yolk
zest from one lemon
Combine all of the ingredients until a soft dough is formed.
Roll the dough in wax paper to make a cylinder about 3 cm in diameter Chill dough until firm, at least 1 hour (or less in the freezer).
Preheat oven to 170 degrees C.
Slice dough into rounds about 1/4 cm thick. Arrange on a baking sheets. Bake 12 minutes, or until edges are lightly browned. Let cookies cool on baking sheet for a few seconds, then remove to a wire rack and let cool completely.