Lemon-Poppy Seed Cookies
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Everyday Food, June 2010
- Yield Makes 26
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Ingredients
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 2 large egg yolks
- 2 tablespoons poppy seeds
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
Directions
-
Preheat oven to 350 degrees, with racks in upper and
lower thirds. In a medium bowl, combine flour,
salt, and baking soda. In a small bowl, mix together
sugar, egg yolks, poppy seeds, oil, lemon zest,
and vanilla. Stir egg mixture into flour mixture until
combined (dough will be dry). -
Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bake
cookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely.
Cook's Note
Store in an airtight container, up to 5 days.
These are great. Just like cooksinaz says, not a kids cookie but I have made these alot (lost recipe, came here) and they are always a hit. Follow the directions and you can't miss. Quick and easy.
I think these are excellent with tea or coffee, sweet, salty, savory. Not a kids cookie. The dough is dry; measure carefully, bring eggs to room temperature first, and combine all wet ingredients before adding to sugar and seeds. Should a tiny amount of moisture be needed, add oil or egg white in 1/4 tsp increments. The dough is dry but will hold together and bake nicely if handled properly.
Horrible. Someone needs to check this recipe for missing ingredients.
Mine was a complete mess - like a bowl of sand. Here are my results: http://marthaandme.wordpress.com/2010/05/24/martha-mondays-lemon-poppyse...
The dough IS NOT dry, it's about the consitency of brownie mixture. I added 1/4 cup of flour and it was still wet. I ended up spreading over a shallow baking pan and cutting it sheet into squares.