Icedlemonpoppyseedcookies Recipes

Steps:

• 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.
• 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 lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• 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.
• 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.

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
• Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.

Steps:

• In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
• In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
• Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

Steps:

• FOR COOKIES:
• Preheat oven to 350°F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough.
• Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing.
• FOR ICING:
• Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)