Lemon And Poppy Seed Olive Oil Cookies Recipes

CRISP LEMON COOKIES

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 POPPY SEED COOKIES

Steps:

• In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition., Drop by tablespoonfuls onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough. , Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool., For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.

CANDIED GINGER, LEMON AND POPPY SEED BISCOTTI

Steps:

• Preheat the oven to 325 Degrees F.
• Line a cookie sheet with parchment paper and set this aside.
• In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
• In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
• With a wooden spoon stir the flour mixture into the egg mixture until combined.
• Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
• Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
• Press down on the logs to flatten just a little bit.
• Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
• Remove from the oven and allow to cool for 10 minutes.
• Transfer the logs to a cutting board.
• Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
• Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
• Bake for an additional 10 to 15 minutes, depending on how dry you want them.
• Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

LEMON-POPPY SEED COOKIES

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 AND POPPY SEED OLIVE OIL COOKIES

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.