Lemon Poppyseed Cookies
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Citrus season is upon us and I long for my childhood home’s backyard with its orange tree groaning with fruit, it’s lemon tree fragrant and studded with bright yellow ripe lemons. I just LOVE citrus fruit! I enjoy consuming them for a quick snack, juice dripping down my chin, or incorporating them in salads, dressings, braises, cakes and more. Lemons, grapefruits, blood oranges, clementines, Meyer lemons and more serve as a seasonal (and edible!) centerpiece on my counter, while their zesty flavors and vivid colors brighten my Minnesota winter meals.
I recently came across this cookie recipe in Hashulhan - an Israeli version of the traditional Jewish Mun cookie (poppyseed in Yiddish). I have baked it a few times now and always - to rave reviews! Even blunt and picky Mother in Law requested a second batch! So, here it is translated from Hebrew and brought to you by weight and volume. (Prep & Baking time does NOT include chilling time for a minimum of 1 hour and up to overnight.)
