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Poppy Seed Spirals




Source of Recipe


McCormick


List of Ingredients




1 cup butter, softened
3/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
2 2/3 cups all-purpose flour
3 tablespoons McCormick® Poppy Seed
1 teaspoon finely shredded fresh lemon peel


Recipe



1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Divide dough in half. Stir poppy seed and shredded lemon peel into half of the dough; leave the other half plain.

3. On a lightly floured surface, roll dough, half at a time, into a 9x6-inch rectangle. Carefully roll poppy seed rectangle around rolling pin; unroll on top of plain rectangle. Make sure edges are aligned; press down gently with rolling pin to seal. Starting from a long side, tightly roll into a spiral; pinch to seal edge. Wrap in plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours or until very firm.

4. Using a sharp knife, cut dough into 1/8- to 1/4-inch slices. Place slices about 1 inch apart on an ungreased cookie sheet.

5. Bake in a 375°F oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to a wire rack; let cool.