Monday, June 6, 2011

Lemon Poppyseed Cookies

It seems like flavors come and go in terms of popularity. Lots of recipes last year used green tea powder. I’m not sure what flavor is big this year. What do you think? Lemon poppyseed was a big flavor back in the 1980s or 1990s, but it’s a great combination so it was nice to put them together in a cookie. I usually see lemon poppyseed muffins but they are usually so big, kind of dry and not that flavorful. These are tender little cookies loaded with flavor.

This was one of the other cookies that I made for our tea in the library a couple of weeks ago. Lemon cookies always seem so dainty, and adding poppyseed to them makes them more special. These are very simple, just butter, sugar, flour and the flavorings. The original recipe called for orange zest, but I think lemon is a more fitting match.

These cookies spread around the edges a little while baking, and mainly because they have a lot of butter. I might try chilling the dough before baking to see if that will help. I think that these are a perfect tea cookie: simple clean flavors in a nice little cookie.

10 tablespoons butter, softened
1/3 cup + 1 tablespoon sugar
1-3/4 cup flour
Zest of 1 lemon
1 tablespoon poppy seeds

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream butter and sugar until light and fluffy. Add flour, zest, and poppy seeds. Mix until combined.

Roll into small balls. Place onto prepared baking sheets. Flatten with a fork. Bake for 15 minutes or until lightly brown. Let cookies cool slightly before removing to a wire rack to cool completely.

Recipe from San’s Blessed Moments

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