Lemon Poppy Seed Cookies

In recipes where you use lemon or orange peels, when grating the peels, you should only grate the colored parts and stop when you come to the white parts below. Since these parts are bitter, it will make the dessert, cake or cookie you make bitter. You should use neither the coarsest nor the thinnest side of the grater to grate. Since the thickest part will take the lemon peel very deep, it will cause both the grater to be thick and the white part that I mentioned before to mix with the grater. When you make it with the thinnest part, most of the shells will remain on the grater. In short, a medium-thick grater will give the best performance for grating the crust.

If corn or wheat is not specified in the recipes using starch, you can use both, the result will not change. By poppy seeds, we mean the tiny seeds that we sprinkle on pastries or pastries, which are sold as blue poppy seeds in spice aisles. You cannot use the poppy that you use in making poppy buns for this cookie.

Powdered sugar sprinkled on the cookie gives the sugar. Don't panic if you taste the cookies you just took out of the oven and they're sugar-free.

Dust the icing sugar as soon as it comes out of the oven so that it adheres well to the cookies. Don't worry it won't melt because the cooking temperature is low.

Enjoy the recipe...

Bon appétit...