LEMON-POPPY SEED COOKIES
These crumbly poppy seed cookies get an aromatic lift from lemon zest. They go well with afternoon tea or any tea break during the day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper andlower thirds. In a medium bowl, combine flour,salt, and baking soda. In a small bowl, mix togethersugar, egg yolks, poppy seeds, oil, lemon zest,and vanilla. Stir egg mixture into flour mixture untilcombined (dough will be dry).
- Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bakecookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely.
Nutrition Facts : Calories 72 g, Fat 2 g, Protein 1 g
LEMON POPPY SEED SCONES
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
Provided by Bev I Am
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375F degrees.
- Position rack in top third of oven.
- Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg, and lemon juice in medium bowl to blend.
- Add flour mixture.
- Using on/off turns, process until moist clumps form.
- Add 1/3 cup milk.
- Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball.
- Flatten to 8" round.
- Cut round into 8 wedges.
- Transfer scones to large baking sheet; brush with milk.
- Sprinkle with remaining 1 tbs sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool.
- (Can be made one day ahead. Store airtight at room temperature).
LEMON AND POPPY SEED OLIVE OIL COOKIES
A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
Provided by verbena
Categories Dessert
Time 35m
Yield 12-16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- Put a few tablespoons of sugar in a flat dish.
- Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
Nutrition Facts : Calories 134.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 35.2, Sodium 32.7, Carbohydrate 18.3, Fiber 0.5, Sugar 8, Protein 2.5
LEMON POPPY SEED COOKIES
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time - and can go rancid quickly due to their high fat and protein content.
Provided by Laurie Ellen Pellicano
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 3 dozen (3-inch) cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
- In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
- Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
- In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
- With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
- Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
- Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
- Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
- Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
- Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.
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.
LEMON-POPPY SEED-ALMOND COOKIES
A nice holiday cookie. Prep time includes refrigeration time and cooling time. From a recipe by Rose Beranbaum.
Provided by Outta Here
Categories Dessert
Time 2h12m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, poppy seeds, and salt.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
- At low speed gradually beat in flour mixture, just until incorporated.
- Cover bowl with plastic and refrigerate for at least 1 hour.
- In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
- Transfer nuts to a small bowl.
- Preheat oven to 350°F
- Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
- Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
- Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
- Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
- Store in an airtight container at room temperature or in the freezer.
Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 7.1, Cholesterol 50.4, Sodium 37.8, Carbohydrate 18.8, Fiber 1.5, Sugar 9.3, Protein 3.8
LEMON AND POPPY SEED MELT AWAY COOKIES
As far as I can tell, this is quite different than other lemon and poppy seed cookie postings on zaar. Nice to serve at a holiday gathering. You can also freeze the cookies prior to coating in powdered sugar. Then when company is coming just thaw for about 15 minutes and coat in powdered sugar as directed. This recipe comes from Better Homes and Gardens Homemade Cookies book.
Provided by DogAndCatDoc
Categories Dessert
Time 4h30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
- Add granulated sugar, poppy seeds, and baking soda and beat until combined.
- Beat in egg yolk, milk, lemon peel, and vanilla until combined.
- Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
- Divide dough in half.
- Shape each half into 9 inch long roll.
- Wrap both "logs" in plastic wrap.
- Chill in refrigerator for 4 or more hours (up to 24).
- Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
- Place slices 1 inch apart on ungreased baking sheet.
- Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
- Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.
Nutrition Facts : Calories 68.4, Fat 2.9, SaturatedFat 1.7, Cholesterol 12.1, Sodium 23.1, Carbohydrate 10.2, Fiber 0.2, Sugar 6.1, Protein 0.7
LEMON POPPY SEED SHORTBREAD COOKIES
Make and share this Lemon Poppy Seed Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Cream confectioners' sugar and butter together until fluffy.
- Stir in poppy seeds and lemon juice.
- Gradually add flour and mix well.
- Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
- Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
- Prick each wedge several times with a fork and sprinkle with sugar.
- Bake for about 20-25 minutes or until golden.
- Cool for 4-5 minutes before moving to wire racks to cool completely.
- When cool, break each circle apart into wedges.
Nutrition Facts : Calories 95.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 51, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 0.9
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