Lemon Poppy Seed Cookies Recipe

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Lemon Poppy Seed Cookies

Vickie Parks

By
@Northwestgal

For these cookies I usually leave out the coriander (only because my family doesn't really care for it), but they're still very good even with the coriander.


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Rating:

Serves:

24 cookies

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c
all-purpose flour
1 tsp
baking soda
1 1/2 tsp
lemon zest (fresh grated is best)
1 tsp
ground coriander
2 Tbsp
poppy seeds
3/4 c
salted butter, softened
1 c
granuated sugar
2 large
egg yolks
1 large
egg
1 1/2 tsp
lemon extract

Directions Step-By-Step

1
Preheat oven to 300°F.
2
In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
3
In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
4
Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
5
Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Middle Eastern
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, For Kids