Thursday, September 11, 2008

Lemon Poppy Seed Cookies

  • 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar; divided
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon poppy seeds, plus more for rolling in


  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 with an electric mixer. 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 and 1 tsp. poppy seeds. 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.
  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.
Recipe adapted from Martha Stewart Living, August 2004

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