Title: Cinnamon-Poppy Sugar Twists
Categories: Cookie
Yield: 14 Servings

		Granulated sugar
1		Sheet Frozen puff pastry
		(about 9 oz) -- thawed
1		Egg beaten with 1 tsp. milk
3	tb	Cinnamon sugar -- (recipe
		Follows)
1	ts	Grated lemon zest
2	ts	Poppy seeds
1/2	c	Granulated sugar
1 1/2	ts	Ground cinnamon
		CINNAMON SUGAR-----

Position rack in center of oven and preheat to 350~. Sprinkle a work surface generously with granulated sugar. Place sheet of pastry atop sugar and roll out until it is 1/8 inch thick. Brush evenly with egg-milk mixture. In a small bowl stir together cinnamon sugar and lemon zest. Sprinkle evenly over pastry. Then sprinkle with poppy seeds. Cut pastry crosswise into long strips 1 inch wide. Pick up each pastry strip, twist it several times and place on uungreased heavy baking sheet, pressing ends onto sheet to prevent untwisting. Bake until golden brown and crisp, about 20 minutes. Immediately transfer cookies to wire racks to cool. Store in airtight container at room temperature for up to 3 days. Makes about 14.

CINNAMON SUGAR: Combine sugar and cinnamon. Store in airtight container. Makes about 1/2 cup.

Typed for you by Marjorie Scofield 4/3/96

Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti

From: Marjorie Scofield Date: 04-10-96 (20:05) Occ Bbs (82) Recipes

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