Icedlemonpoppyseedcookies Recipes

CRISP LEMON COOKIES

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.

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
• In a small bowl combine the sugar and the lemon zest, using your fingers to rub the zest into the sugar until the sugar starts to clump together and is fragrant. Set aside for 5 minutes to infuse.
• Combine the butter and the lemon sugar in a stand mixer fit with the paddle attachment. Beat on medium speed, gradually increasing to high until the butter is light and fluffy and pale in color, about 3 minutes.
• Use a rubber spatula to scrape the down the sides of the bowl. Add the eggs, lemon extract, and vanilla extract. Beat until smooth and completely combined.
• Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Stir on low speed until combined and no streaks of flour remain. Do not over mix. Last, add the poppy seeds, beating until evenly distributed.
• Use a small cookie scoop to scoop the dough out into round balls, dropping them 2 inches apart on your cookie sheet. Bake for 9 to 11 minutes or until the edges are set and the centers have puffed up, but are still gooey. Remember, the cookies will continue to cook as they cool so you want them to be a little under baked when you take them out. Allow the cookies to cool completely.
• While the cookies cool, make the lemon icing. Combine all of the icing ingredients in a bowl, whisking together until smooth. If your icing seems too thick, add a teaspoon of milk in until it is your desired consistency.
• Drizzle the icing over your cooled cookies. If desired, sprinkle with more poppy seeds for garnish. Enjoy!

EMPIRE COOKIES

Steps:

• Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
• On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
• Spread half of the cookies with jam, and top with remaining cookies.
• Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

LEMON-POPPY SEED COOKIES

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.

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

ICED LEMON POPPY SEED COOKIES

Steps:

• 1. Mix together sugar, butter, lemon, salt, poppy seeds and baking powder until light an fluffy. add the flour. check to see if it is dry enough to roll between your hands and pinch off 1 inch chunks, if not add a little more flour.
• 2. Put on a bakers secret cookie sheet and cook 12-14 minutes. Take out, cool and frost with lemon drizzle.
• 3. Lemon drizzle 1 cup powdered sugar 1/2 tsp lemon extract a drop of milk In a small bowl add the lemon and the powdered sugar and mix, adding a drop of milk until you have a thick drizzle consistancy. In a sandwitch baggie out the drizzle and cut off a small end to pipe the drizzle over the cookies.

POPPY SEED COOKIES

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.

POPPY SEED COOKIES I

Steps:

• Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Form dough into teaspoon sized balls. Place on cookie sheet and dip the bottom of a juice glass into sugar and press balls flat. Bake 8 to 10 minutes.