Over the holidays, a friend of mine posted about doing his traditional cookies from a recipe found in an old copy of Joy of Cooking. I went to my copy (inherited from my paternal grandmother and published in 1953) and couldn’t find it. I called my mom for her to check to hers (a wedding present, published in 1964) and it wasn’t there either.
Luckily, I was able to get Lee to send me a picture of the recipe from his copy (published in 1975). They are called Rich Roll Cookies and they are quite tasty.
We made a couple of minor changes but the recipe is essentially unchanged.
Lemon Poppy Seed Roll Cookies
2 1/2 cups all purpose flour, sifted
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1/2 teaspoon lemon extract
2 tablespoons poppy seeds
Granulated sugar for rolling
Whisk together flour and salt. Cream butter and sugar. Add the egg and beat. Pour in the zest, vanilla and lemon extract, if using. Slowly add the flour mixture. Mix in the poppy seeds.
Chill dough at least 2 hours before rolling and baking.
Preheat oven to 350 degrees F.
Cut into cookies and sprinkle with granulated sugar. Bake on a greased baking sheet for 8 minutes for room temperature dough or 10 minutes for chilled dough. They will only be slightly golden.