Hungarian Poppy Seed Cookies – a delicious recipe with margarine, sugar, egg, flour, baking soda, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.", "Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12""x10"" rectangle. Refrigerate 30 minutes or until firm.", "Heat oven to 350u00b0F. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12"") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.", "Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar."]
424
kcal
Calories
26
g
Fat
42
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup margarine or 1/2 cup butter, 1/4 cup granulated sugar, 1 teaspoon grated lemon peel, 1 egg, and more.
Yes, Hungarian Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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