Lemon Poppy Seed Slice and Bake Cookies

Lemon Poppy Seed Slice and Bake Cookies

1 cup unsalted d’Or Co-op butter

⅔ cup icing sugar

2 d’Or Co-op egg yolks

⅛ tsp. salt

zest of 2 fresh lemons

¼ cup poppy seeds

2 cups enriched Co-op all-purpose flour

Beat the butter in a large bowl with an electric mixer until smooth. Add the icing sugar and beat until smooth and fluffy. Beat in the egg yolks one at a time, add the salt, lemon zest and the poppy seeds. Beat just until incorporated, then add the flour and beat again until well incorporated. Turn the dough out onto a piece of wax paper and form into a ball. Divide the dough in half and wrap each piece in plastic wrap and refrigerate for 30 minutes.

Form each piece into a log that is 1¼ inch thick, wrap each log in plastic wrap and chill for 2 hours.

Preheat oven to 350°F

Line cookie sheets with parchment paper.

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