Peanut brittle makes the perfect holiday gift or is the perfect addition to any cookie tray, especially my recipe for peanut brittle as it has a little “bite” at the end!
…
desserts
Chewy…Gooey…Coconut Magic Bars Recipe
Lemon Poppyseed Cookies
OK, so I will share that this recipe is not a “Patty” original but the recipe itself was interesting to me as to make the lemon syrup you have to cook it down by half and that intrigued me enough to deviate from my original recipe. I enjoyed this version of the recipe…I will do my recipe next week and let you know which one I liked more.
In the meantime, I put a nice yellow ribbon around them to show you how lovely they can look as the perfect hostess gift.
Let me know what your thoughts are…
Thank you for visiting my site and I hope you enjoy this recipe along with others. To make sure you are being kept up with all my new posts please make sure to subscribe in the box listed on the top of the page. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too. Thank you again!
Lemon Poppyseed Cookies
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
- Preheat oven to 350ºF, line 2 large baking sheets with baking paper.
- 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.
- In a mixing bowl, sift flour, baking powder and salt, set aside.
- 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.
- 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.
- 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.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use