Lemon Poppy Seed Thins

By MissHeather

Ingredients

• 1 C butter, softened
• 2/3 C granulated sugar
• 1 egg, separated
• 2 T finely grated lemon rind
• 1/4 C lemon juice
• 3 C all-purpose flour
• 2 T poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Details

Servings 5

Preparation

Step 1

In bowl, beat butter with 1/2 C of teh sugar until fluffy. Beat in egg yolk, and lemon rind and juice. In separate bowl, whitk 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 in diameter; twist ends of wrap.
Refrigerate for 2 hours or until chilled. (make ahead and refrigerate for up to 24 hours or freeze for up to 1 month. Slice frozen and andd 2 to 3 minuets to baking time).

Line rimless baking sheets with parchment paper or grease.

Cut logs into scant 1/4 inch 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 oven for about 15 mnutes or until golden. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.