POPPY SEED COOKIES II
I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.
Provided by J. Storm
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
- Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
- Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 19.2 g, Cholesterol 37.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 26.4 mg, Sugar 8.5 g
POPPY SEED COOKIES III
Add these speckled treats to your holiday cookie trays. Easy to make ahead and freeze.
Provided by Amy Mox
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 22.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 19 mg, Sugar 8.7 g
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.
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 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.)
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 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.
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