Lemon Poppy Seed Cookies
Yield
2 dozenPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
lemon zest
freshly grated |
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | tablespoons |
poppy seed
|
|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
sugar
white |
|
| 2 | large |
egg yolks
|
|
| 1 | large |
eggs
whole |
|
| 1 ½ | teaspoons |
lemon extract
pure |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 7.5 | ml |
lemon zest
freshly grated |
|
| 5 | ml |
coriander
ground |
|
| 3E+1 | ml |
poppy seed
|
|
| 59 | ml |
butter
softened |
|
| 237 | ml |
sugar
white |
|
| 2 | large |
egg yolks
|
|
| 1 | large |
eggs
whole |
|
| 7.5 | ml |
lemon extract
pure |
*
|
Directions
Preheat oven to 300-degrees F.
In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds.
Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.
Scrape down sidw of bowl, then add yolks, egg and lemon extract.
Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined.
Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
Bake for 23 to 25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.
*Note: Watch your time carefully on these cookies.
