I baked them more robust than usual; in general, poppy seed spirals are thin, crisp cookies. I cut the spirals thicker, left more space between the cookies for expansion and I had 28 cookies instead of 48. On a platter of brownies and cake cookies, thick cookies will look better. Adapted from CD Kitchen.

1 cup butter, softened
3/4 cup sugar
1/4 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2-2/3 cups flour
3 Tbsp poppy seeds
1 tsp finely shredded lemon peel

• Beat butter until fluffy.
• Add sugar, baking powder, and salt, and combine.
• Beat in the egg and vanilla.
• Then beat in flour.
• Divide the dough in half.
• Stir poppy and lemon into one half, and leave the other plain.
• On wax paper, roll each dough into a 9×6 inch rectangle.
• Position the poppy rectangle on top of the plain, and lightly roll the rolling pin over them to seal them together.
• Trim the long end closest to you and starting on that end roll up like a jellyroll.
• Wrap and chill until firm.
• Cut dough into 1/8-1/4-inch slices.
• Bake at 375F for 8-10 minutes, 1 inch apart.
• Transfer to wire rack to cool.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!