CRISP LEMON COOKIES
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 10
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
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 12
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-ALMOND COOKIES
A nice holiday cookie. Prep time includes refrigeration time and cooling time. From a recipe by Rose Beranbaum.
Provided by Outta Here
Categories Dessert
Time 2h12m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, poppy seeds, and salt.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
- At low speed gradually beat in flour mixture, just until incorporated.
- Cover bowl with plastic and refrigerate for at least 1 hour.
- In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
- Transfer nuts to a small bowl.
- Preheat oven to 350°F
- Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
- Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
- Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
- Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
- Store in an airtight container at room temperature or in the freezer.
Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 7.1, Cholesterol 50.4, Sodium 37.8, Carbohydrate 18.8, Fiber 1.5, Sugar 9.3, Protein 3.8
POPPY SEED-ALMOND COOKIES
I was looking for poppy seed recipes as part of my personal pantry challenge and found this one on the Cooking Light website. Looked yummy enough to share.
Provided by justcallmetoni
Categories Drop Cookies
Time 50m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
- Add corn syrup, extract, egg, and egg white; beat well.
- Combine flour, poppy seeds, and baking soda; stir.
- Add to creamed mixture, beating well.
- Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
- Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
- Remove from pans, and let cool completely on wire racks.
POPPY SEED COOKIES
From Penzeys Spices Christmas 2008 magazine. They say "These cookies are rich and buttery. The poppy seeds add a nice texture and flavor". I haven't made these but I want the recipe in my cookbook so I'm posting it. The picture shows the unbaked cookie "logs" and finished cookies edged in red and green colored sugar. The middle of the cookies looks richly dotted with poppy seeds. Prep time does not include a few hours chilling time.
Provided by Ann Marie F
Categories Dessert
Time 17m
Yield 42-50 cookies
Number Of Ingredients 9
Steps:
- Cream the butter
- Add the sugar, egg, and vanilla and mix well
- In a separate bowl mix together the flour, almonds, poppy seeds and salt.
- Gradually add the to the butter mixture and beat well.
- Divide the dough in half and roll into logs.
- Roll the logs in colored sugar if desired.
- Wrap in wax paper and chill for a few hours.
- Preheat oven to 325.
- Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.
LEMON POPPY SEED COOKIES
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time - and can go rancid quickly due to their high fat and protein content.
Provided by Laurie Ellen Pellicano
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 3 dozen (3-inch) cookies
Number Of Ingredients 10
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 POPPY SEED COOKIES
This recipe comes from a cookbook "Mrs. Fields Cookie Book", which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander.
Provided by Northwestgal
Categories Drop Cookies
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
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.
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PALEO LEMON POPPY SEED COOKIES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (38)Total Time 20 minsCuisine AmericanCalories 147 per serving
- In a large bowl, mix together the wet ingredients: melted and cooled coconut oil, sugar, egg, fresh lemon juice, almond extract & lemon zest. Mix until smooth and combined.
- Add in the almond flour, coconut flour, poppyseeds, baking soda and salt. Stir to combine. Let dough sit for 5 minutes. Roll into 12 balls. If you want you can roll each ball in a bit of sugar. Place cookie dough balls 2 inches apart on baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on baking sheet.
- Make the glaze by mixing together the powdered sugar, fresh lemon juice and lemon zest until smooth. place about a 1/2 tablespoon over each cookie. Enjoy! Makes 12 cookies
LEMON POPPY SEED COOKIES - THE KITCHEN FAIRY
From kitchenfairy.ca
5/5 (2)Estimated Reading Time 5 mins
- In a small bowl combine the granulated sugar and lemon zest. Stir to combine to infuse the sugar with lemon flavour. Save the lemons to juice later for the glaze.
- With a mixer with the whisk attachment, beat butter and lemon infused sugar until smooth. Add egg, egg yolk and lemon extract (if using) and beat until smooth.
- In a medium bowl combine flour, baking powder and poppy seeds. Switch to a paddle attachment and gradually add the flour mixture to the wet ingredients and blend until combined and a dough forms.
- Divide dough into two pieces, form each into a disk and wrap in plastic wrap. Refrigerate for at least 1 - 2 hours or overnight.
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- Preheat the oven to 350°F. Combine the almond flour, all-purpose flour, baking soda, baking powder, and salt in a mixing bowl. Whisk to combine.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed for about 3 minutes, or until light and smooth. Mix in the egg, vanilla, and almond extracts, scraping down the bowl as needed. Add the dry ingredients to the bowl. Mix to combine. Lastly, mix in the lemon zest and poppy seeds.
- Pour the remaining ½ cup of sugar into a small bowl. Scoop a heaping tablespoon of cookie dough (about 1 ½ tablespoons) and form it into a tight ball. Roll the dough ball in the sugar to coat. Place it on a cookie sheet. Repeat with the remaining dough, spacing the cookies out so they have room to spread (you’ll need 2-3 cookie sheets for all of the dough).
- Bake the cookies for 12 minutes on the middle rack. Let the cookies cool for 5 minutes on the cookie sheet. Use a metal spatula to transfer them to a cooling rack.
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