Lemon And Poppy Seed Melt Away Cookies Recipes

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CRISP LEMON COOKIES



Crisp Lemon Cookies image

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

1/4 cup fresh lemon juice
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
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

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.

LEMON AND POPPY SEED MELT AWAY COOKIES



Lemon and Poppy Seed Melt Away Cookies image

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

1/2 cup butter, softened
1/2 cup granulated sugar
1 tablespoon poppy seed
1/8 teaspoon baking soda
1 egg yolk
1 tablespoon milk
2 teaspoons finely shredded lemon peel
1/2 teaspoon vanilla
1 1/2 cups flour
1 cup sifted powdered sugar

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

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