Tuesday, May 4, 2010


Lemon plays an important role in almost everything I bake. It always adds that much needed kick in every recipe; including everyday savory meals (I know you are all surprised to hear that I don't actually eat cake for dinner...). A squeeze of lemon and a pinch of zest will liven up any dish.

Lemons are actually a really great way to alkalize and balance your body's natural PH, so it's always great adding it to your water, squeezing it in salad dressings or marinades, or of course, adding it to your cookies and cakes for a vitamin C boost. ;)

My favorite desserts always seem to be the lemony ones.
After making the lemon-syrup tea cake, my appetite for lemony treats will forever be incurable, but these cookies have thankfully kept me going.

If you're passionate for all things lemon, you will love these.
These cookies are perfectly sweet, crisp and delicate with a wonderful zesty tang. The poppy seeds add a lovely crunch and finish off the cookie very well.

This dough is a lot wetter than most cookie dough. I think it may help to refrigerate the dough for a couple of hours before rolling into balls. I didn't do that, I just worked gently with it using a cookie scoop and dropping the dough in the sugar mix and gently rolling it around.
Lemon Poppy-Seed Cookies: (adapted from Martha Stewart Living, August 2004)
(Makes approx 30)
  • 1/4 cup fresh lemon juice
  • 3 1/2 teaspoons lemon zest
  • 1 cup unsalted butter (2 sticks)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon poppy seeds (plus extra for sprinkling)

Pre-heat oven to 375F. Bring the lemon juice to a simmer in a saucepan until reduced by half. Add 1/2 cup (1 stick) of butter, stir until melted. Set aside.

In a large bowl, cream together the other 1/2 cup (stick) of butter with 1 cup of the sugar with an electric mixer. Add the egg and melted lemon butter. Whisk for about 3 minutes until it becomes pale. Mix in the vanilla and 2 teaspoons of the lemon zest.

Sift in the flour, baking powder and salt, fold gently and then add the poppy seeds.

In another bowl, stir together the remaining sugar and lemon zest. Take spoonfuls of the cookie dough and roll it in the sugar/zest mix. Place 2 inches apart on a parchment lined baking sheet. Press each cookie flat with the flat side of a glass dipped in the sugar/zest mix. Sprinkle with more poppy seeds.

Bake in the oven for 10-11 minutes at 375F until the bottoms have browned lightly.
Allow to cool fully on a rack.

Check out some of my other Lemony Posts:
Lemon Cream Cake
Lemon Tarts
Lemon-syrup Tea Cake

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