Sunday, February 27, 2011

Lemon Poppyseed Cookies

So, I love warm cookies. I can probably eat 10 times more cookies when they are's like it doesn't count if you can shove them in before they cool...or something like that. BUT, these cookies were actually better COLD! Every little bite I took of these mini-cookies kept me grabbing for more. I seriously couldn't stop thinking about them all day today. I was able to share them with some friends, and they loved them as well. The original recipe omitted the lemon juice and the glaze...but I highly recommend doing both. It gave them that extra kick of lemon they needed to make them spectacular.

Lemon Poppyseed Cookies
Printable Version

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup buttermilk (or a scant ¼ cup of milk with ½ tsp. vinegar)
1/2 teaspoon vanilla
2 Tbs. fresh lemon juice
zest of one lemon

1 cup powdered sugar
½ Tbs. lemon zest
2 Tbs. fresh lemon juice

Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, lemon juice and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.
Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set.
While cookies are baking, make glaze. Mix powdered sugar, lemon juice and lemon zest together with a fork.

The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack and spread 1 tsp glaze on each cookie while warm.

Makes about 3 dozen cookies.
Recipe adapted from My Kitchen Cafe

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