Golly, how is it Thursday already?  I am very excited for a nice weekend, the forecast looks great.  With the warmer and sunnier weather outside, I’ve been focusing on a lot of fruit based recipes.  They seem fresher and fit for the spring and summer months, don’t you agree?  I made these Lemon Poppy-Seed Cookies yesterday and was quite pleased with the results.  The buttery cookie is delicate, soft in the middle with a little crunch on the outside, with a wonderful amount of sweetness and zest.  A great cookie!  I think I’ll go enjoy one now while watching the series finale of The Office (tissues within reach).

Lemon Poppy-Seed Cookies           Print Recipe Here

From Delish
Makes about 30 cookies

Ingredients

1/4 cup(s) fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounce(s) (2 sticks) unsalted butter
2 cup(s) all-purpose flour1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1 large egg2 teaspoon(s) pure vanilla extract
1 tablespoon(s) poppy seeds, plus more for sprinkling

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Juice 2-3 lemons to get 1/4 cup of lemon juice.

Bring to a simmer over medium heat until juice is reduced by half.

Add 1 stick of butter and stir until melted.

Whisk together flour, baking powder, and salt.

Add one stick of butter and 1 cup of sugar to a mixing bowl and cream together.

Add in the egg and lemon butter.

Mix for 3 minutes. The mixture should be a pretty shade of pale yellow.

Add vanilla and 2 teaspoons of zest. I used a translucent vanilla to keep the cookies nice and light in color.

Add the flour mixture and poppy seeds.  Mix it up.

Cookie batter is mixed! Add 1/2 cup sugar and 1 1/2 teaspoons of zest to a bowl.

Take a spoonful of batter and roll into a ball.

Roll in the sugar and zest mixture.

Place on baking sheet and flatten with the bottom of a glass. Dunk the glass in the sugar mix so it doesn’t stick to the cookie.

Sprinkle on some poppy seeds.

Stick in the oven and bake for 10-11 minutes.

Bake until just browned around the edges. Let the cookies cool and then enjoy!

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