Lemon Poppyseed Cookies

By Reneeb

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons poppy seeds

Preparation

Step 1

In a small bowl, whisk together flour, baking powder and salt; set aside.

2. Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.

3. Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4-inch thickness. For variety, use 2 cutters, one about 2 inches and the other 2-1/2 inches. Reroll scraps and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

4. Bake at 350 degrees F for 10 to 13 minutes or until golden around edges. Remove to rack to cool completely.