Iced Lemon Poppy Seed Cookies Food

CRISP LEMON COOKIES

Steps:

• Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
• Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
• Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

LEMON-POPPY SEED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

LEMON POPPY SEED COOKIES

Steps:

• In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
• In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
• Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
• In a small bowl combine the sugar and the lemon zest, using your fingers to rub the zest into the sugar until the sugar starts to clump together and is fragrant. Set aside for 5 minutes to infuse.
• Combine the butter and the lemon sugar in a stand mixer fit with the paddle attachment. Beat on medium speed, gradually increasing to high until the butter is light and fluffy and pale in color, about 3 minutes.
• Use a rubber spatula to scrape the down the sides of the bowl. Add the eggs, lemon extract, and vanilla extract. Beat until smooth and completely combined.
• Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Stir on low speed until combined and no streaks of flour remain. Do not over mix. Last, add the poppy seeds, beating until evenly distributed.
• Use a small cookie scoop to scoop the dough out into round balls, dropping them 2 inches apart on your cookie sheet. Bake for 9 to 11 minutes or until the edges are set and the centers have puffed up, but are still gooey. Remember, the cookies will continue to cook as they cool so you want them to be a little under baked when you take them out. Allow the cookies to cool completely.
• While the cookies cool, make the lemon icing. Combine all of the icing ingredients in a bowl, whisking together until smooth. If your icing seems too thick, add a teaspoon of milk in until it is your desired consistency.
• Drizzle the icing over your cooled cookies. If desired, sprinkle with more poppy seeds for garnish. Enjoy!

LEMON POPPY SEED COOKIES

Steps:

• In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
• In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
• Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
• In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
• With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
• Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
• Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
• Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
• Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
• Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.

LEMON AND POPPY SEED MELT AWAY COOKIES

Steps:

• In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
• Add granulated sugar, poppy seeds, and baking soda and beat until combined.
• Beat in egg yolk, milk, lemon peel, and vanilla until combined.
• Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
• Divide dough in half.
• Shape each half into 9 inch long roll.
• Wrap both "logs" in plastic wrap.
• Chill in refrigerator for 4 or more hours (up to 24).
• Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
• Place slices 1 inch apart on ungreased baking sheet.
• Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
• Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.

LEMON POPPY SEED SANDWICH COOKIES

Steps:

• For the filling: Combine the cranberries, water or juice and the sugar in a medium saucepan over medium-high heat. Stir until the sugar has dissolved. Once the liquid has come to a boil and the berries have popped, reduce the heat to medium-low and cook for 4 or 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and transfer to a blender or bowl of a food processor; let cool for 10 minutes, then puree until almost smooth. Strain out or remove any whole bits, then cover and refrigerate until ready to use.
• For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to blend, then on medium-high speed for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the lemon zest, vanilla extract and the tablespoon of poppy seeds, beating to incorporate.
• Combine the flour and salt in a bowl or on a sheet of wax paper. Add to the butter-sugar mixture and beat on low speed just until a dough forms into large clumps (on the way to becoming a ball).
• Divide in half; wrap each half in plastic wrap and refrigerate for 20 minutes.
• When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.
• Lightly flour a work surface, or place the dough between sheets of plastic wrap or parchment paper. Divide each portion in half (again, to form quarters of dough). Working with one quarter at a time, roll out the dough to a thickness of 1/16 inch (or as thin as possible). Use a 3- to 3 1/2-inch cookie cutter to cut out 12 cookies, or a 2 1/2-inch cookie cutter to cut out 18 cookies, transferring them to the baking sheets with an offset spatula. It's best to re-roll the dough only once.
• Sprinkle the cut-out cookies lightly with poppy seeds. Bake for 11 to 13 minutes, or until just set but not browned. Let cool on the baking sheet while you roll and cut out the remaining portion of dough, using the same-size cookie cutter to make 12 large or 18 medium cookies. If desired, use a smaller cookie cutter to create a center "window" in each of these cookies so the filling will show through. (Bake the mini rounds as well.) Sprinkle the cookies lightly with poppy seeds. Repeat the baking and cooling steps.
• At this point, the cookies can be frozen until they are assembled into sandwiches.
• Spread the first batch of cookies with a thin layer of homemade or store-bought cranberry jam, leaving a narrow margin at the edges. Top with the cooled cookies from the second batch, pressing together gently to form cookie sandwiches. Store in an airtight container for up to 3 days.