Lemon Poppy-Seed Cookies

Lemon Poppy-Seed Cookies
 
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by Despina33

 
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Ingredients

Ingredients
Method
 
  • 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon 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.

Lemon Poppy-Seed Cookies

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This recipe was uploaded by Despina33

 
 
Lemon lovers, rejoice. These crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.

Method


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.
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