Lemon Poppy Seed Cookies

By KeyIngredient

Ingredients

• 1/4 c. lemon juice
• 3 1/2 tsp. grated lemon zest (2-3 lemons)
• 2 sticks unsalted butter
• 2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 c. sugar
• 1 egg
• 2 tsp. vanilla
• 1 Tbsp. poppy seeds, plus more for sprinkling

Details

Servings 30

Preparation

Step 1

Heat oven to 375. Bring lemon juice to a simmer in small saucepan over medium heat, cook until reduced by half. Add 1 stick butter, stir until melted.

Whisk together the flour, baking powder and salt. Cream remaining 1 stick butter and 1 c. sugar on medium speed with paddle attachment. Mix in egg and lemon butter. Mix until pale about 3 min. Mix in vanilla and 2 tsp. zest. Mix in flour mixture and poppy seeds.

Stir together remaining 1/2 c. sugar and 1 1/2 tsp. zest. Roll spoonfuls of dough into 1 1/2" balls, roll them in sugar mixture. Place 2" apart on baking sheets. Press each with flat end of a glass dipped in sugar mixture until 1/4" thick. Sprinkle with seeds.

Bake until just browned around bottom edges, 10-11 min. Transfer to wire racks, let cool completely. Store in airtight container up to 1 week.