ICED LEMON POPPY SEED COOKIES
Light and addictive--family favorites! I'm not sure where the recipe comes from, but these certainly are good:)
Provided by JamesDeansGirl
Categories Drop Cookies
Time 30m
Yield 2 dozen
Number Of Ingredients 10
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.
LEMON POPPY SEED COOKIES
This recipe comes from a cookbook "Mrs. Fields Cookie Book", which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander.
Provided by Northwestgal
Categories Drop Cookies
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
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.
LEMON-POPPY SEED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 12
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.
CRISP LEMON COOKIES
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 10
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.
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