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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 vanilla extract
  • 1/2 teaspoon 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
  • for 3 hours or until firm. Unwrap and cut into 1/4-in. slice. Place
  • 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until edges are golden. Cool
  • for 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, 14 g carbohydrate, trace fiber, 1 g protein.

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Lemon Poppy Seed Slices (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.