Hungarian Poppy Seed Cookies

Hungarian Poppy Seed Cookies

Ingredients:
1/2 cup butter or margarine
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling (from 12 1/2-ounce can)

Directions:
Powdered sugar
Beat butter and granulated sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Beat in lemon peel
and egg. Stir in flour, baking soda and cloves. Roll dough between pieces
of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches. Refrigerate
about 30 minutes or until firm.
Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side
of dough. Spread poppy seed filling over dough to within 1/4 inch of
edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper
as dough is rolled. Pinch edge of dough to seal.
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Sprinkle with powdered sugar.
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approved Betty Crocker® Recipe.
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