Monday, August 27, 2012

Lemon Poppy Seed Cookies

Submitted by Linda
One of my goals this summer was to go through my recipes and get them a bit more organized. This also meant sifting through the piles of recipes ripped out of magazines. I threw most of them out, after all, we can find a multitude of recipes on pinterest or the food network website, right? I saved a few (ok, maybe more than a few), and this is one I tried and enjoyed enough to share. Can you believe I saved it from the April 2010 issue of Family Circle?
Though I wouldn't call this a "wow" cookie like "Miss Carla's Chocolate Chippers" or our family's favorite sugar cookies, this is a nice shortbread type cookie, with a hint of lemon, that would be perfect with an afternoon cup o' joe. Or in my case, a cup of English breakfast with a splash of half-n-half.
Unlike many bakers, I really enjoy rolling out cookies. My secret is the "no mess dough disc", which (for me) makes rolling easier, and uses less flour, so the cookies never get tough after they've been rolled out several times.
Ready to go in the oven!
All done!
Packed up and ready to share. These came out exactly as the recipe suggested. The only upgrade I may add next time is a very light lemony glaze on top! Mmmmm!

Lemon Poppy Seed Cookies

(Family Circle Magazine, April 2010)


Yield: about 36 cookies

Prep: 20 mins
Chill: 2 hrs or overnight
Bake: 13 mins 350°F


Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons poppy seeds

Directions:

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

2. 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-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.

3. Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4-inch thickness. For variety, use 2 cutters, one about 2 inches and the other 2 1/2 inches. Reroll scraps and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

4. Bake at 350 degrees F for 10 to 13 minutes or until golden around edges. Remove to rack to cool completely.

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