Lemon-Poppy Seed Cookies

These crumbly poppy seed cookies get an aromatic lift from lemon zest. They go well with afternoon tea or any tea break during the day.

  • Yield: Makes 26
Lemon-Poppy Seed Cookies

Source: Everyday Food, June 2010

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

  1. 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).

  2. 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 Notes

Store in an airtight container, up to 5 days.

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