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Lemon Poppy Seed Slices

 Lemon Poppy Seed Slices
My mom taught me to bake, and I use lots of recipes from her abundant collection, including this one for lemon cookies. —Pauline Piraino, Bay Shore, New York
33 ServingsPrep: 10 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon 2% milk
  • 2 teaspoons finely grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract, optional
  • 2-1/2 cups all-purpose flour
  • 1/4 cup poppy seeds


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg, milk lemon peel and extracts. Gradually add flour and mix
  • well. Stir in poppy seeds. Shape into two 8-in. rolls; wrap each in
  • plastic wrap. Refrigerate 3 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut into 1/4-in. slice. Place 2
  • in. apart on ungreased baking sheets. Bake 10-12 minutes or until
  • edges are golden. Cool 2 minutes before removing to wire racks to
  • cool completely. Yield: 5-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 103 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 45 mg sodium,

2 of 2

Lemon Poppy Seed Slices (continued)

Nutritional Facts: 14 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.