Lemon Poppy Seed Thins Lemon Poppy Seed Thins

Author: Canadian Living

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.

  • Portion size 68 servings



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.)

Nutritional facts <b>Per Cookie:</b> about

  • Sodium 43 mg
  • Protein 1 g
  • Calories 55.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 2.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Baking & Desserts

Lemon Poppy Seed Thins