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Infuse this easy-to-assemble icebox Christmas cookie with a burst of citrus and a sprinkle of toasty poppy seeds for a zesty, invigorating treat. If you prefer to prepare the dough in advance of 24 hours, simply shape it into a roll, wrap it, and store it in an airtight container. It can be frozen for up to a month. To thaw, place the wrapped roll on its side in a tall drinking glass and leave it in the refrigerator overnight. Slice the dough as instructed, rotating the roll frequently to prevent a flattened edge. Bake according to the directions for a batch of cookies that taste straight from the oven!
Ingredients:
– 1/2 cup softened salted butter
– 1/2 cup granulated sugar
– 1 tablespoon poppy seeds
– 1/8 teaspoon baking soda
– 1 egg yolk
– 1 tablespoon milk
– 2 teaspoons lemon zest
– 1/2 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 cup powdered sugar
Instructions:
1. In a medium bowl, cream the butter with a mixer on medium speed for 30 seconds. Add the sugar, poppy seeds, and baking soda, and beat until well combined, occasionally scraping the sides of the bowl. Incorporate the egg yolk, milk, lemon zest, and vanilla into the mixture. Gradually beat in the flour. Divide the dough into two equal parts, roll each into a 9-inch log, wrap with waxed paper, and chill for 4 to 24 hours.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a sharp knife, slice the dough into 1/2-inch pieces, spacing them 1 inch apart on the prepared sheet.
3. Bake until the edges are firm and the bottoms are lightly browned, for 7 to 9 minutes. Allow the cookies to cool on a wire rack. While warm, gently toss them in powdered sugar until evenly coated. Return to the rack to cool completely. Once cool, repeat the tossing in powdered sugar, adding more if necessary.
