28 June, 2017
Lemon Poppyseed Cookies
Lemon is one of my favorite flavors to work with when it comes to baking. I’m happy working with any fruit, but there’s something about lemons that just makes everything so much brighter and happier. My love for lemon poppyseed pastries has been going strong since I was a little girl, and now that I’m older and have a kitchen and nearly 24-hour access to the grocery store, the urge to just constantly bake lemon poppyseed anythings is a tough one to resist.
That’s what friends and family functions are for though!
I made these cookies for a family Mother’s Day gathering, and they were well-received (especially since they were a special request from my mom, who also loves lemon baked goods). Make these for yourself or make them for an occasion. Either way, they’re sure to impress the crowd and satisfy the chef (who has to smell the sweet freshness of the lemons while the cookies are being made). Indulge, enjoy, and mangia!
2 cups Flour
1/2 tsp Baking soda
1 tbsp Lemon zest
2 tbsp Poppy seeds
12 tbsp Salted butter, softened
1 cup Sugar
2 Egg yolks
2 tbsp Lemon juice
2 tbsp Lemon juice
1/2 cup Powdered sugar, sifted
Preheat the oven to 300 degrees F and line two cookie sheets with parchment paper.
In a medium bowl, sift together flour and baking soda. Add in lemon zest and poppy seeds and stir with a fork or whisk until blended. In a large bowl, cream together the butter and sugar, followed by the eggs. Beat the creamed butter, sugar, and eggs until they’re light and fluffy, then add in the lemon juice and mix until the juice is incorporated.
Using a spatula, gradually add in the flour mixture to the larger bowl and stir it until everything is just incorporated. Using a spoon or an ice cream scoop, scoop out roughly one inch balls of batter and place them about 1 1/2 inches apart on the baking sheet. Bake them for 20-25 minutes or until they are just beginning to turn golden brown on the bottom edges.
Remove the cookies from the oven and let them cool. Mix together the glaze and drizzle over the cookies once they are completely cooled. Let the glaze set and serve with a glass of milk!