Lemon Poppyseed Cookies

Whenever I go to Larissa's mother's house she always has some amazing baked good for me to try. Shereen is just the best baker ever, but she lives in Thunder Bay so I never get to eat her cookies. So I decided to try one of her recipes once a month, and Shereen was nice enough to let me share them on my blog. So to start I tried this lemon poppyseed cookie, and it was delicious. After I was finished baking them Jon and I went to Greg's Icecream and we bought vanilla ice cream to make icecream cookies out of them. They were absolutely delicious. I have to apologize for the dark image of the cookies, I took them with my new Diana mini, and I'm an amateur to say the least. Most of my pictured turned out either all black or all white. Needless to say I need a little practice, and she maybe read through the directions a bit better. But don't let the pictures fool you, they were the cookies were delicious.

 

lemon poppyseed cookie

1/4 cup fresh lemon juice plus 3 1/2 teas. grated lemon zest

1 cup butter (room temp)

3 cups flour

1 teas. baking powder

1/2 teas salt

1 1/2 cups sugar

1 egg

2 teas. vanilla

1 teas. poppy seeds plus more for sprinkling

 

1. preheat oven to 350.

In small saucepan simmer lemon juice over medium heat til reduced by half.

Add 1/2 cup butter, stir til melted. let cool a bit.

2.whisk tog. flour, baking powder and salt. Cream remaining 1/2 cup butter and 1 cup sugar on med. speed in bowl of electric mixer

mix in egg and lemon butter. Mix til pale coloured about 3 min. Mix in vanilla and 2 teas. zest. mix in flour mixture and poppy seeds.

3. Stir tog remaining 1/2 cup sugar and 1 1/2 teas. zest. Roll spoonfuls of dough into 1 1/4 inch balls, roll them in sugar mixture. Place 2 inches apart on baking sheets. dip a flat bottomed glass in sugar mixture and press to 1/4 inch thickness. sprinkle with seeds.

4. bake til just slightly browned around edges about 10 min. Transfer to wire rack, cool completely.store airtight 1 week.
 

Shereen's Advice: 

This recipe is an old cookie of the month from Martha Stewart magazine. In the original it is only 2 cups of flour. I found the dough to be too wet but you can start with 2 cups and add more if necessary. I also  press mine with a metal measuring cup. I find it works to dip and press a few times for each cookie, you will get the feel of it. It's important not to overbake this cookie, it is just lightly browned. Also, don't try to remove from the pan too quickly, let them cool a bit, because they are delicate.

Have a lovely weekend everyone.