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.
WHITE WHOLE WHEAT LEMON POPPYSEED COOKIES
These are a makeover of Recipe #452870. I un-veganized them, reduced the sugar, amped up the lemon, and used white whole wheat flour. These are light and delicious, not to sweet but sweet enough. Very popular here! The poppyseeds add a lovely texture.
Provided by Jujubegirl
Categories Drop Cookies
Time 45m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Whip butter and oil together until fluffy (approx 10 minutes).
- Add sugar.
- Add yogurt and vanilla.
- Add remaining ingredients.
- Drop by large spoonfuls onto a cookie sheet.
- Bake approximately 12 minutes, or until turning lightly golden at the edges. These will be a more cakey cookie, so you don't want it to brown. Cooking time will depend on actual cookie size, oven, etc.
Nutrition Facts : Calories 93.2, Fat 4.3, SaturatedFat 1.6, Cholesterol 6.2, Sodium 28.2, Carbohydrate 12.7, Fiber 1, Sugar 6.9, Protein 1.5
LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
LEMON BUNDT CAKE WITH POPPY SEEDS
Because this is made with whole wheat flour and honey it doesn't look like most white fluffy poppy seed cakes; it's dark and golden, with a wonderful moist texture plus the slight crunch of the poppy seeds (which are another good luck food, at least in Poland). The formula is much the same as the one I used for my walnut apricot Bundt cake modeled on Peter Reinhart's formulas for quick breads and muffins, with ricotta standing in for some of the buttermilk.
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, cakes, dessert
Time 1h35m
Yield 1 generous ring, 20 to 24 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Brush a Bundt pan with melted butter and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, ricotta, melted butter, honey, lemon extract and vanilla.
- If using a stand mixer, fit with paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of the bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in lemon zest and poppy seeds.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 164 milligrams, Sugar 7 grams, TransFat 0 grams
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