Lemon Poppy-Seed Cookies

Golly, how is it Thursday already?  I am very excited for a nice weekend, the forecast looks great.  With the warmer and sunnier weather outside, I’ve been focusing on a lot of fruit based recipes.  They seem fresher and fit for the spring and summer months, don’t you agree?  I made these Lemon Poppy-Seed Cookies yesterday and was quite pleased with the results.  The buttery cookie is delicate, soft in the middle with a little crunch on the outside, with a wonderful amount of sweetness and zest.  A great cookie!  I think I’ll go enjoy one now while watching the series finale of The Office (tissues within reach).


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Lemon Poppy-Seed Cookies           Print Recipe Here

From Delish
Makes about 30 cookies

Ingredients

1/4 cup(s) fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounce(s) (2 sticks) unsalted butter
2 cup(s) all-purpose flour1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1 large egg2 teaspoon(s) pure vanilla extract
1 tablespoon(s) poppy seeds, plus more for sprinkling

Directions

  1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
Juice 2-3 lemons to get 1/4 cup of lemon juice.

Juice 2-3 lemons to get 1/4 cup of lemon juice.

Bring to a simmer over medium heat until juice is reduced by half.

Bring to a simmer over medium heat until juice is reduced by half.

Add 1 stick of butter and stir until melted.

Add 1 stick of butter and stir until melted.

Whisk together flour, baking powder, and salt.

Whisk together flour, baking powder, and salt.

Add one stick of butter and 1 cup of sugar to a mixing bowl and cream together.

Add one stick of butter and 1 cup of sugar to a mixing bowl and cream together.

Add in the egg and lemon butter.

Add in the egg and lemon butter.

Mix for 3 minutes.  The mixture should be a pretty shade of pale yellow.

Mix for 3 minutes. The mixture should be a pretty shade of pale yellow.

Add vanilla and 2 teaspoons of zest.  I used a translucent vanilla to keep the cookies nice and light in color.

Add vanilla and 2 teaspoons of zest. I used a translucent vanilla to keep the cookies nice and light in color.

Add the flour mixture and poppy seeds.

Add the flour mixture and poppy seeds.  Mix it up.

Cookie batter is mixed!  Add 1/2 cup sugar and 1 1/2 teaspoons of zest to a bowl.

Cookie batter is mixed! Add 1/2 cup sugar and 1 1/2 teaspoons of zest to a bowl.

Take a spoonful of batter and roll into a bowl.

Take a spoonful of batter and roll into a ball.

Roll in the sugar and zest mixture.

Roll in the sugar and zest mixture.

Place on baking sheet and flatten with the bottom of a glass.  Dunk the glass in the sugar mix so it doesn't stick to the cookie.

Place on baking sheet and flatten with the bottom of a glass. Dunk the glass in the sugar mix so it doesn’t stick to the cookie.

Sprinkle on some poppy seeds.

Sprinkle on some poppy seeds.

Stick in the oven and bake for 10-11 minutes.

Stick in the oven and bake for 10-11 minutes.

Bake until just browned around the edges.  Let the cookies cool and then enjoy!

Bake until just browned around the edges. Let the cookies cool and then enjoy!

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