- 1 cup unsalted butter, cubed
- 1 cup white sugar
- 2 egg yolks
- 2 tablespoons grated orange zest
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 1/4 cups cake flour
- 2 tablespoons poppy seeds
- Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
- Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
- Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.