Black, Yellow and Sweet All Over.

This entry was posted in Cookies and tagged Lemon, Poppy Seed, Recipe on March 8, 2011.

I spent all afternoon trying to think of something clever to say here. The words did not come. I'm at a loss. I'm forced to resort to distraction.

Look, pretty pictures!

Lemon Poppy Seed Cookies Makes about 3 dozen cookies.

Source: My imagination.

1 cup unsalted butter, room temperature 1 1/2 cup granulated sugar 2 tbsp lemon zest 3 tbsp lemon juice 2 eggs 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 3 cup flour 1/2 cup poppy seeds Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

Spread the poppy seeds out in a shallow dish. Scoop a heaping tbsp of dough for each cookie, form them into balls then roll them in the poppy seeds. Place them on the baking sheet and carefully pat them into discs with your fingers. Bake them for about 10 - 12 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!