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).
Lemon Poppy-Seed Cookies Print Recipe Here
Makes about 30 cookies
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
- 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.
- 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.
- 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.
- 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.