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In a large mixing bowl, beat cream cheese, butter and 1/4 cup granulated sugar with an electric mixer on medium to high speed until light and fluffy. Beat in 1 teaspoon lemon zest, the vanilla and salt. Add flour; beat on low speed just until combined.
Turn dough out onto a lightly floured surface; divide into four equal portions. Shape each portion into a ball. Cover and chill dough for about 1 hour or until easy to handle. Meanwhile, in a medium bowl, stir together poppy seed filling, the remaining 2 tablespoons granulated sugar and the remaining 1 teaspoon lemon zest.
Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll one portion of dough at a time into a 9-inch circle. Spoon about 1/4 cup of the poppy seed mixture onto the circle; spread to 1/2 inch from the edge. Using a sharp knife, cut the circle into 12 wedges. Starting at the wide edge, roll up each wedge. Place 2 inches apart on the prepared pans, point-sides down. Repeat with remaining dough and filling. Cover and chill for 45 minutes.
Preheat oven to 350°F. In a small bowl, whisk together egg and milk until frothy. Brush lightly on cookies. Bake for 15 to 18 minutes or until tops are light golden brown. Transfer to a wire rack and let cool. Sprinkle cooled cookies lightly with confectioners’ sugar.