- Portion size 50 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn large bowl and using wooden spoon, cream together butter, sugar, lemon rind and salt.
In separate bowl, whisk together all-purpose flour, rice flour, poppy seeds and baking powder; stir into butter mixture to combine. Knead 5 times to make smooth dough.
On waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-5/8-inch (4.3 cm) fluted cutter or sharp knife, cut into squares, rerolling scraps once.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 30 minutes.
Bake in 325°F (160°C) oven until light golden, about 16 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 25 mg
- Protein 1 g
- Calories 61.0
- Total fat 4 g
- Potassium 10 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 3.0