Lemon Poppy Seed Thins

By The Canadian Living Test Kitchen

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This recipe makes 68 pieces servings

Nutritional Info
Per Cookie: about	-
cal	5555 cal
pro	1 g1g pro
total fat	3 g3g total fat
sat. fat	2 g2g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	10 mg10mg chol
sodium	43 mg43mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	33 vit A
vit C	22 vit C
folate	33 folate

A log of slice-and-bake cookies is handy as a novel hostess present, or to stash in the freezer for refreshing supplies as needed.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 egg , separated1 1eggeggs, separated
2 tbsp finely grated lemon rind 2 2tbsp tbspfinely grated lemon rind
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
3 cups all purpose flour 3 3cups cupsall purpose flour
2 tbsp poppy seeds 2 2tbsp tbsppoppy seeds
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt

Preparation

In bowl, beat butter with 1/2 cup (125 mL) of the sugar until fluffy. Beat in egg yolk, and lemon rind and juice. In separate bowl, whisk together flour, poppy seeds, baking powder and salt ; stir into batter in 2 additions.

Divide dough into quarters. Wrap each in plastic wrap and form into log about 1-1/2 inches (3.5 cm) in diameter; twist ends of wrap. Refrigerate for 2 hours or until chilled. (Make-ahead: Refrigerate for up to 24 hours or transfer to airtight container and freeze for up to 1 month. Slice frozen; add 2 to 3 minutes to baking time.)

Line rimless baking sheets with parchment paper or grease.

Cut logs into scant 1/4-inch (5 mm) thick slices. Place on prepared pans. Beat egg white until frothy; brush lightly over each slice. Sprinkle with remaining sugar.

Bake in centre of 350°F (180°C) oven for about 15 minutes or until golden. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)

Additional information :

Tips: Instead of using the egg white and sugar glaze, you can stir 2 cup (125 mL) icing sugar with 2 tbsp (25 mL) lemon juice; spread lightly over cooled baked cookies.

If cookies stick to plastic wrap, chill for a few minutes or until wrap peels off easily.

Variation
Orange Poppy Seed Thins:
Replace finely grated lemon rind and juice with orange rind and juice.