Lemon Poppy Seed Cookies

By jasonhewitt

Ingredients

• 1/4 C fresh lemon juice, plus 3 1/2 tsp freshly grated lemon zest (2-3 lemons)
• 8 oz (2 sticks) unsalted butter
• 2 C all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 C sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1 Tbs poppy seeds, plus more for sprinkling

Preparation

Step 1

Preheat oven to 375 degrees

Bring lemon juice to a simmer over medium heat. Cook until reduced by half. Add 1 stick of butter and stir until melted.

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

Stir together remaining ½ C sugar and 1 ½ tsp zest in a small shallow bowl.

Roll spoonfuls of dough into 1 ¼ inch balls; roll in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until ¼ inch thick. Sprinkle with seeds.

Bake until just browned around the bottom edges, 10 to 11 minutes. Transfer to wire racks to cool completely. Store in an airtight container for up to 1 week.

Servings: About 30