Thursday, March 3, 2011

Lemon Poppy Seed Cookies

These cookies turned out to be just delightful! When they first came out of the oven, I was disappointed. They were crunchy and hard. But then, someone likened them to round biscotti, and everything just clicked. So long as you don't anticipate these being soft and chewy, these are delicious! And, they actually got better after a few days.

Lemon Poppy Seed Cookies
50+ Friends Cookbook

2 c flour
1/2 tsp baking soda
1 1/2 tsp lemon peel, grated
1 tsp coriander
2 T poppy seeds
1/4 c butter, softened
1 c sugar
2 egg yolks
1 egg
1 1/2 tsp lemon extract

In a medium bowl, combine flour, soda, zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.

In the bowl of a mixer, cream butter and sugar on medium until mixture forms a grainy paste.

Scrape down sides of bowl. Then, add yolks, egg and lemon extract. Beat at medium speed until lighty and fluffy. Add the flour mixture and mix on low just until combined. Do not overmix.

Drop by tablespoons onto an ungreased cookie sheet about 2" apart. Bake at 300 for 23-25 minutes, or until cookies are lightly browned along edges. Immediately transfer cookies with a spatula to a cool, flat surface.

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