Lemon Spice Cookies
CATEGORIES
INGREDIENTS
  • 1/4 cup warm water (105º to 115ºF)
  • 1 package Fleischmann's® Active Dry Yeast
  • 1 cup warm milk (105º to 115ºF)
  • 1/2 cup sugar
  • 5 tablespoons butter or margarine, softened
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 3 cups all-purpose flour, * see note
  • 2 eggs
  • 2 teaspoons ground nutmeg
DIRECTIONS
  1. 1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining flour; stirring until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. 2. Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter into cups, filling half full. In small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  3. 3. Bake at 375ºF for 20 minutes or until done. Remove from muffin cups; cool on wire racks.