Lemon Poppy Seed Teardrops

By Adell Shneer and The Canadian Living Test Kitchen

Tested till perfect

33 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Lemon Poppy Seed Teardrops

Lemon Poppy Seed Teardrops
Photography by Edward Pond

This recipe makes 46 cookies servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per cookie: about -
cal 6969 cal
pro 1 g1g pro
total fat 4 g4g total fat
sat. fat 2 g2g sat. fat
carb 8 g8g carb
fibre 00 fibre
chol 13 mg13mg chol
sodium 41 mg41mg sodium
potassium 13 mg13mg potassium
% RDI: -
calcium 11 calcium
iron 22 iron
vit A 33 vit A
folate 55 folate

More great recipes from this menu:

Just a hint of icing peeks through the tiny window on these yummy, thin cookies. 

Ingredients

  • 2/3 cup butter , softened2/3 cup butter, softened
  • 1/2 cup superfine sugar 1/2 cup superfine sugar
  • 1 egg yolk 1 egg yolk
  • 1 tbsp finely grated lemon rind 1 tbsp finely grated lemon rind
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 3 tbsp poppy seeds 3 tbsp poppy seeds
  • 1 tsp baking powder 1 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • Filling:
  • 1/4 cup cream cheese , softened1/4 cup cream cheese, softened
  • 2 tbsp butter , softened2 tbsp butter, softened
  • 1 cup icing sugar 1 cup icing sugar
  • 2 tsp lemon juice 2 tsp lemon juice
  • 1/2 tsp finely grated lemon rind 1/2 tsp finely grated lemon rind
  • Lemon-yellow Paste food colouring Lemon-yellow Paste food colouring

Preparation

In large bowl, beat butter with sugar until light; beat in egg yolk, lemon rind and lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder and sa< stir into butter mixture in 2 additions to make stiff dough. Divide in half and form into discs; wrap each and refrigerate for 30 minutes or for up to 24 hours.

Between lightly floured waxed paper, roll out each disc to scant 1/8-inch (3 mm) thickness. Using 2-1/4-inch (5.5 cm) teardrop cutter, cut out shapes, rerolling scraps.

Using smaller aspic teardrop cutter, cut centres out of half of the cookies to make tops. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 15 minutes.

Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 350°F (180°C) oven until golden, about 10 minutes. Let cool on racks.

Filling: In bowl, beat cream cheese with butter; beat in icing sugar, lemon juice and lemon rind until smooth. Tint yellow. Spread generous 1/2 tsp (2 mL) filling on each cookie bottom; place cutout tops on filling. Refrigerate until set, about 1 hour.

Source : Canadian Living Magazine: December 2009

Related content

You might also like

Contests

All contests



Most popular

Most popular videos