Lemon Poppy Seed Cookies With Meyer Lemon Curd Recipes

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CRISP LEMON COOKIES



Crisp Lemon Cookies image

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

1/4 cup fresh lemon juice
3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

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 WITH MEYER LEMON CURD



Lemon Poppy Seed Cookies with Meyer Lemon Curd image

Buttery lemon poppy seed cookies with light, wonderfully bright Meyer lemon curd are a delightful holiday treat. Recipe inspired by these cookies from NYTimes. Sugar cookie recipes adapted from this one.

Provided by Elizabeth Stark

Categories     Dessert

Number Of Ingredients 13

16 tablespoons unsalted butter, (room temperature (2 sticks))
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
2 1/4 cups all-purpose flour
2 tablespoons poppy seeds
1 cup lemon curd, (store-bought or homemade)
2 tablespoons poppy seeds
¼ cup powdered sugar
2 tablespoons small, (white, round sprinkles (optional))

Steps:

  • Working ahead, make the lemon curd or source store-bought curd. I used this recipe, trading Meyer lemons for regular ones. If using homemade, chill curd overnight.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low speed until light and fluffy, about 2 minutes. Add sugar and beat 2 minutes more. Beat in egg, stopping to scrape down sides as needed. Beat in vanilla, lemon zest, nutmeg, and sea salt. Switch mixer to low and add flour in two batches, mixing just until incorporated. Fold in poppy seeds
  • Divide dough into 4 discs, wrap tightly with plastic, and chill at least 2 hours or preferably overnight.
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment. Set up a large piece of parchment dusted with flour. Working quickly, and using plenty of flour as you go, roll chilled dough into a 1/4-inch thick rectangle. Dip cookie cutters in flour, and cut out cookies. Arrange on cookie sheets, spacing 1/2-inch apart. Keep count and create an equal number of round bases and cut out window cookies.
  • Chill cookies in the fridge for 10 minutes before baking.
  • Bake 7 - 10 minutes, or until cookies have puffed up slightly and edges turn a very light golden hue. As they bake, keep a close eye, especially on the windows. If needed, rotate pan halfway through cook time.
  • Cool on cookie sheet 5 minutes, then remove to a wire rack to cool completely.
  • When ready to serve cookies, spread each round with 1 teaspoon curd, leaving 1/4-inch border near the edges. Place the window cookies on top. Dust cookies with powdered sugar and add poppy seeds and sprinkles to the middle.
  • Serve right away or keep cookies loosely covered in the fridge for up to three days.

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