Hungarian Poppy Seed Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling (from 12 1/2-ounce can)
Powdered sugar
Beat butter and granulated sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Beat in lemon peel and egg. Stir in flour, baking soda and cloves. Roll dough between pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches. Refrigerate about 30 minutes or until firm.
Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within 1/4 inch of edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal.
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.
Ice-Cream Sandwiches
Amount Measure Ingredient -- Preparation Method
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Peanut Butter Cookies -- (see recipe)
2 cups ice cream (any flavor) -- slightly softened
Assorted candies or chopped dry-roasted
peanuts, if desired
Prepare and bake Peanut Butter Cookies; cool completely. For each
sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan.
Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.
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