About The River

Thursday, March 14, 2013

Lemon Poppy-Seed Cookies

Lemon lovers, rejoice, these cookies are crisp, have a delightful zest of lemon and poppy seed.

Lemon Poppy Seed Cookies
1/4 cup fresh lemon juice
3 1/2 teaspoons freshly grated lemon
2 sticks of 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

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 of butter, stir until melted.

Whisk together flour, baking powder, and salt. Cream remaining stick of butter and 1 cup sugar on medium speed. Mix in egg and lemon butter. Mix in vanilla and  1 1/2 of lemon zest. Mix in flour and poppy seeds.

With remaining 1/2 cup sugar and zest, stir together. 
Roll spoonfuls of dough into 1 1/2 inch balls, roll them in the sugar/lemon zest. Place on cookie sheet about 2 inches apart.
Press each with a flat end glass or I used a fork - dip in water as needed.

Bake until just browned on the bottom. About 10 minutes.

I love LEMON! I enjoyed this cookie. They are best eaten with a cup of Lemon Zinger tea and a good book.       

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High Fives from Wisconsin!