Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Poppy Seed Cookies 3.3 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 26 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. Ingredients ½ cup all-purpose flour (spooned and leveled) ½ teaspoon coarse salt ¼ teaspoon baking soda ½ cup sugar 2 large egg yolks 2 tablespoons poppy seeds 1 tablespoon vegetable oil 1 teaspoon finely grated lemon zest ½ teaspoon vanilla extract Directions Preheat oven to 350 degrees, with racks in upper andlower thirds. In a medium bowl, combine flour,salt, and baking soda. In a small bowl, mix togethersugar, egg yolks, poppy seeds, oil, lemon zest,and vanilla. Stir egg mixture into flour mixture untilcombined (dough will be dry). Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bakecookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks, and let cool completely. Rate it Print