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.
- 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
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.