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