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 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.
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 AND POPPY SEED MELT AWAY COOKIES
As far as I can tell, this is quite different than other lemon and poppy seed cookie postings on zaar. Nice to serve at a holiday gathering. You can also freeze the cookies prior to coating in powdered sugar. Then when company is coming just thaw for about 15 minutes and coat in powdered sugar as directed. This recipe comes from Better Homes and Gardens Homemade Cookies book.
Provided by DogAndCatDoc
Categories Dessert
Time 4h30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
- Add granulated sugar, poppy seeds, and baking soda and beat until combined.
- Beat in egg yolk, milk, lemon peel, and vanilla until combined.
- Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
- Divide dough in half.
- Shape each half into 9 inch long roll.
- Wrap both "logs" in plastic wrap.
- Chill in refrigerator for 4 or more hours (up to 24).
- Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
- Place slices 1 inch apart on ungreased baking sheet.
- Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
- Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.
Nutrition Facts : Calories 68.4, Fat 2.9, SaturatedFat 1.7, Cholesterol 12.1, Sodium 23.1, Carbohydrate 10.2, Fiber 0.2, Sugar 6.1, Protein 0.7
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 AND POPPY SEED OLIVE OIL COOKIES
A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
Provided by verbena
Categories Dessert
Time 35m
Yield 12-16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- Put a few tablespoons of sugar in a flat dish.
- Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
Nutrition Facts : Calories 134.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 35.2, Sodium 32.7, Carbohydrate 18.3, Fiber 0.5, Sugar 8, Protein 2.5
More about "lemon and poppy seed melt away cookies recipes"
LEMON POPPY SEED COOKIES RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.8/5 (17)Total Time 45 minsEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
- Using an electric mixer, beat butter and sugar mixture together until light and fluffy. Beat in eggs, lemon juice, and vanilla extract. Mix until smooth.
SOFT BATCH LEMON POPPY SEED COOKIES - HANDLE THE HEAT
From handletheheat.com
LEMON MELTAWAY COOKIES - EASY FAMILY RECIPES
From easyfamilyrecipes.com
SOFT-BAKED LEMON POPPYSEED COOKIES • ALL STAR BAKING
From allstarbaking.com
GLAZED LEMON POPPY SEED COOKIES - MOM ON TIMEOUT
From momontimeout.com
LEMON POPPY SEED COOKIES - DINNER, THEN DESSERT
From dinnerthendessert.com
LEMON POPPY SEED MUFFIN MIX COOKIES - I WASH YOU DRY
From iwashyoudry.com
TASTETORONTO | LEMON POPPY SEED LINZER COOKIES
From tastetoronto.com
LEMON AND POPPY SEED MELT AWAY COOKIES RECIPE - WEBETUTORIAL
From webetutorial.com
SOFT AND CHEWY LEMON POPPY SEED COOKIES - A CLASSIC TWIST
From aclassictwist.com
LEMON POPPY SEED COOKIES WITH MEYER LEMON CURD
From brooklynsupper.com
EGGLESS LEMON POPPY SEED COOKIES (EGGLESS LEMON COOKIE RECIPE)
From spiceupthecurry.com
CRUMBL LEMON POPPY SEED COOKIES WITH LEMON CURD FILLING
From lifestyleofafoodie.com
LEMON POPPYSEED THUMBPRINT COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
LEMON POPPY SEED COOKIES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
LEMON POPPY SEED SLICE AND BAKE COOKIES - OWLBBAKING.COM
From owlbbaking.com
LEMON POPPY SEED SUGAR COOKIES – BURLAP & BARREL
From burlapandbarrel.com
LEMON MELTAWAY COOKIES - THE IDEA ROOM
From theidearoom.net
SOFT LEMON POPPY SEED COOKIES - EAT WITH CLARITY
From eatwithclarity.com
LEMON AND POPPY SEED MELT AWAY COOKIES RECIPE - FOOD.COM
From pinterest.ca
TART SOFT-BAKED LEMON POPPY SEED COOKIES - EDAMAM.COM
From badbatchbaking.com
ICED LEMON POPPY SEED COOKIES - BROMA BAKERY
From bromabakery.com
LEMON POPPY SEED COOKIES - SLICE & BAKE - RACHEL COOKS®
From rachelcooks.com
LEMON POPPY SEED COOKIES - THE KITCHEN FAIRY
From kitchenfairy.ca
LEMON POPPY SEED COOKIES - EAT LOVE NAMASTE
From eatlovenamaste.com
SOFT LEMON POPPY SEED COOKIES (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
LEMON POPPY SEED SHORTBREAD COOKIES - SHE'S NOT COOKIN'
From shesnotcookin.com
LEMON AND POPPY SEED COOKIES - HONEST COOKING
From honestcooking.com
LEMON POPPY SEED SUGAR COOKIES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
LEMON POPPY SEED COOKIES - JERNEJ KITCHEN
From jernejkitchen.com
LEMON POPPY SEED COOKIES - #CREATIVECOOKIEEXCHANGE - 2 ... - 2 …
From 2cookinmamas.com
LEMON POPPY SEED RICOTTA COOKIES - COOKING CLASSY
From cookingclassy.com
LEMON POPPY SEED SHORTBREAD COOKIES - KELLY NEIL
From kellyneil.com
DELICIOUS LEMON MELT AWAY COOKIES - FOODTALK
From foodtalkdaily.com
MEYER LEMON-POPPY SEED COOKIES - SOUTHERN CAST IRON
From southerncastiron.com
CHEWY LEMON POPPY SEED COOKIES - THE FLOUR HANDPRINT
From theflourhandprint.com
CHEWY LEMON POPPY SEED COOKIES - THE CREEKSIDE COOK
From thecreeksidecook.com
LEMON POPPY SEED COOKIES - HANDLE THE HEAT
From handletheheat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #for-large-groups #desserts #dinner-party #finger-food #holiday-event #cookies-and-brownies #taste-mood #sweet #number-of-servings #presentation
You'll also love