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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 15 min

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Ingredients

For 42 Servings

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Directions

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  • 1 In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon peel and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2 Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
  • 3 Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
  • 4 For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon peel until blended. Spread over cookies. Sprinkle with poppy seeds if desired. Yield: 3-1/2 dozen.

Directions

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1. In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon peel and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
3. Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
4. For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon peel until blended. Spread over cookies. Sprinkle with poppy seeds if desired. Yield: 3-1/2 dozen.
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