Lemon and Poppy Seed Melt Away Cookies

"As far as I can tell, this is quite different than other lemon and poppy seed cookie postings on zaar. Nice to serve at a holiday gathering. You can also freeze the cookies prior to coating in powdered sugar. Then when company is coming just thaw for about 15 minutes and coat in powdered sugar as directed. This recipe comes from Better Homes and Gardens Homemade Cookies book."
photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^=
Ready In:
4hrs 30mins




  • In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
  • Add granulated sugar, poppy seeds, and baking soda and beat until combined.
  • Beat in egg yolk, milk, lemon peel, and vanilla until combined.
  • Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
  • Divide dough in half.
  • Shape each half into 9 inch long roll.
  • Wrap both "logs" in plastic wrap.
  • Chill in refrigerator for 4 or more hours (up to 24).
  • Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
  • Place slices 1 inch apart on ungreased baking sheet.
  • Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
  • Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.

Questions & Replies

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  1. mmmm_gin
    These are easy to make and have a delicate taste that isn't boring and isn't too sweet. Sometimes I opt not to do the powdered sugar. Still good.<br/><br/>The dough almost always comes out too dry for me after adding all of the flour to be able to roll them out without them crumbling. Kneading in a couple of tablespoons of water or milk very gradually usually does the trick. Only enough to make everything hold. <br/><br/>Be sure to wrap your dough up nicely. I put the rolls in a large ziplock after wrapping them in cling wrap to make sure other smells lurking in the fridge don't move in on my dough. <br/><br/>The peel of half of a medium lemon should be enough for the recipe. I make sure I don't use any of the white pith and just carefully slice off the yellow, throw it in the blender, and the pieces come out fine enough.<br/><br/>Great recipe. Thank you for sharing!
  2. ladydae
    These were very nice cookies, everyone enjoyed their great short-bread-like texture, but I had hoped they would be more lemony. I wonder if some lemon juice might add that tart kick, but not sure how much or at what point I would add it!
  3. CareToCook
    I really thought I had done something wrong because the dough was extremely crumbly and dry. It was hard to roll it into a 9" log since it kept falling apart. But the final product turned out great! I did not realize this was a Mexican-wedding cookie-esque recipe. I am so glad I didn't give up. These will definitely be a staple recipe for me from now on. Thanks!
  4. Karen=^..^=
    Wow! Another cookie recipe I wish I would've doubled! I got 40 out of the batch and only refrigerated for about 2.5 hours. Followed to a "t" and they were just fabulous! I am SO glad that these are in the freezer put away for Christmas, or I would have eaten them all instead of just 2! Thanks so much for sharing this recipe; I'll be using this every year.
  5. andypandy
    These are very easy and good tasting cookies. Will make again.The only thing was that I did soak my poppy seeds in the milk and vanilla overnight first. No reason just because.


I live in a small town in Oregon, still awaiting our first stop light. I work in a neighboring town as a small animal veterinarian, part-time. I have a four year old daughter and a 2 year old son. I have two large horses, a miniature horse, one dog and one cat. My husband and I enjoy anything in the out of doors. Besides spending time with family and our animals, my family and I enjoy being involved in our church and spending time with friends. Although many of my recipes posted are of desserts I like to make for family or friends, I have for the last several years ascribed to a healthier lifestyle...eating lots of protein, veggies and fruits. No, I am not a low carber....I eat the right carbs....brown rice, whole wheat bread and all in moderation. I do have several recipes posted that I use often that adhere to these guidelines. When you combine eating nutrient dense foods with monitoring your caloric intake, you can't help but be healthy! There is an awesome free website that you can use along with Zaar to help meet these goals. It is www.calorie-count.com. It takes a day or two to learn how to use it...but it is a fantastic resource for anyone wanting to analyze what they eat and figure out what your caloric expenditures and allowances should be. Like Zaar it also had a wonderful community of people with a common interest...staying healthy while enjoying foods. OK...enough of the plug...but I really do love that website! Zaar has been great for finding recipes that fit this lifestyle...many recipes can simply be modified to be healthy. The variety this gives us has made the difference in getting the whole family to eat that way....that's right...I don't think my daughter has tasted white bread more than two to three times in her life!!! On all four of her birthdays she turned up her nose at the cake I baked her (a once a year exception)....which made me so happy!! So thank you Zaar....for contributing to our healthy lifestyle...couldn't do it without you!!!
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