Bacon-topped purple hull peas are a delicious side dish for any dinner prepared in the South.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup unsalted butter, cubed
- 1 cup white sugar
- 2 egg yolks
- 2 tablespoons grated orange zest
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ¼ cups cake flour
- 2 tablespoons poppy seeds
Instructions
- 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.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 26 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very easily cut in half, which I like. I made these with Lemon Zest and they’re really tasty. I would suggest rolling the dough into a big cylinder when you finish mixing, wrap it in Saran Wrap, and put it in the fridge. Then you can take it out and easily cut it into 1/4’ little cookies.
I made these over the Christmas Holidays and they were very good. I tried the recipe with both lemon and orange peel, and they were equally good.*Add more peel if you want more lemon flavour – I did! For a variation, I rolled the cooled dough into balls and pressed them down with a glass dipped in sugar. I think it made them extra special, and added a nice sweet crunch.