The Cookbook


Monday, August 23, 2010


Lemon Poppy Seed Cookies

2 ½ C. flour

1 tsp. baking powder

½ tsp. salt

½ C. unsalted butter, softened

2/3 C. sugar

1 egg

2 T. lemon zest

2 T. lemon juice

2 T. poppy seeds

In a small bowl, whisk together flour, baking powder and salt; set aside.

Beat butter and sugar on medium high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6” square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.

Heat oven to 350º. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to ¼” thickness. For variety, use 2 cutters, one about 2” and the other 2 ½”. Reroll scraps and repeat. Place cookies, 1” apart, on baking sheet. Repeat with other half of dough.

Bake at 350º for 10 to 13 minutes or until golden around edge. Remove to rack to cool completely.

Family Circle, April 2010

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