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 CUTOUTS
I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 17mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-POPPY SEED CUTOUT COOKIES
Even though cake mix is one of the ingredients, I worked with the recipe until the cookies were fantastically crisp. You'd never guess they weren't from scratch. -Charlotte McDaniel, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. flower-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers. Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers before serving.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 98mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber trace fiber), Protein 1g protein.
LEMON BUTTER COOKIES
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 13 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CUTOUTS
My grandmother passed away when I was 5 years old, so I treasure this recipe of hers. Grated lemon peel adds a refreshing flavor that makes these cookies stand out from other butter cookies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. , Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON POPPY SEED SANDWICH COOKIES
A nice slice & bake cookie that caught my eye for the cranberry filling. From The Washington Post. Uncooked logs can be frozen for a month, baked unassembled cookies can be frozen 2 weeks & the assembled cookies keep in an airtight container for 3 days. Lemon, poppy seed, cranberry jam... what's not to like? Lime or grapefruit juice can be substituted for the lemon juice. Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington.
Provided by Busters friend
Categories Dessert
Time 56m
Yield 12-18 sssandwich cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.5, Fat 15.1, SaturatedFat 9.2, Cholesterol 38.2, Sodium 52.7, Carbohydrate 37, Fiber 3.3, Sugar 9.9, Protein 3.7
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 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.
LEMON-POPPY SEED SANDWICH COOKIES
Categories Cookies Dessert Bake Cream Cheese Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 27 Cookies
Number Of Ingredients 16
Steps:
- FOR COOKIES:
- Mix flour, salt and baking powder in medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients in 3 additions. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap in plastic; chill 2 hours.
- Preheat oven to 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 21/2-inch-diameter fluted cookie cutter, cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut out more cookies. Chill cookies on baking sheets 15 minutes.
- Bake cookies until edges just begin to color, about 18 minutes. Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat rolling, cutting and baking with remaining dough. (Can be made ahead. Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
- FOR FILLING:
- Beat all ingredients in large bowl until light and fluffy. Spread 2 teaspoons filling over bottom of 1 cookie. Press second cookie, bottom side down, onto filling. Repeat with remaining cookies and filling. (Can be made 2 hours ahead. Cover and chill.)
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