Ingredients

• ¼ cup lemon juice
• 1 cup unsalted butter, room temperature
• 1 ¼ cups sugar
• 1 large egg
• 2 teaspoons vanilla
• 4 teaspoons lemon zest
• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon poppy seeds + extra for topping

Directions

1. Preheat oven to 350ºF, line 2 large baking sheets with baking paper.
2. In a small saucepan, bring lemon juice to a simmer and let reduce by half. Once it has reduced add 1 stick of butter and let melt, remove from heat and set aside.
3. In a mixing bowl, sift flour, baking powder and salt, set aside.
4. In another bowl, add the additional stick of butter and 1 cup of sugar together and mix until smooth and creamy. Beat in egg and melted lemon-butter mixture, beat on medium-high with an electric mixer for 3 minutes, or until very light and pale in color. Mix in vanilla, poppy seeds and 3 teaspoons of lemon zest; once combined, add dry ingredients and mix on low until smooth, you may need to stir in the last 1/3 to 2/3 of a cup by hand. Blend until smooth.
5. In a plate, combine the remaining ¼ cup of sugar with 1 teaspoon of lemon zest – rub the sugar and zest between your fingertips to obtain a lemony sugar. Roll leveled ½ tablespoons of dough into small balls and place on a prepared cookie sheet, 2" apart. Using a very slight moist glass, dip the bottom into sugar mixture and flatten cookies, follow by sprinkling a few poppy seeds and a pinch of the sugar+zest mix over the top of each cookie.
6. Bake for 11-12 minutes or until perfectly golden around the edges. Let cool for a few minutes before transferring the cookies to a wire rack.

https://mmgood.com/lemon-poppyseed-cookies/

Recipe belongs to Patty @MmGood.com, please contact me to use for personal use