Friday, 31 January 2014

Lemon Poppy Seed Cookies

It seems a flavour well liked by all is Lemon.
Perhaps, even more so than Chocolate.

I find when I bake something with lemon, everyone raves about it.
I also find the fans of lemon, are the quiet types.
That could just be me.

Poppy Seeds.
Some people like them (I do) and
some people don't (my daughter.  The seeds get stuck in her braces).
I like the added texture it gives the cookie.

While lemon and chocolate may not go together.
Lemon and Poppy Seeds do.

This cookie is lemony.
Not just in taste but when you are baking them as well.
*For a great lemon taste always use a real lemon (freshly squeezed) not the lemon from the bottle.
The secret in this cookie is the fresh lemons that are used

This has come to be my and a few family members new favourite cookie.

Wanna Come With?   is where the original post is from.

Lemon Poppy Seed Cookies

1/4 cup freshly-squeezed lemon juice (I used 2-medium sized lemons)
2 tsp lemon zest (+ 1  1/2 tsp for rolling)
1 cup butter, room-temperature
1 cup granulated sugar (+ 1/3 cup for rolling)
1 large egg
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 Tbsp poppy seeds

*In a small sauce pan, bring the lemon juice where it slow bubble and cook until the lemon juice is reduced to half.
*Add 1/2 cup of butter and stir until butter is completely melted.
*Remove from heat.  Set aside.
*In a medium-size bowl, whisk together the flour, baking powder and poppy seeds.  Set aside.

**In a bowl of a stand mixer, BUT using your hand, rub the 2 tsp lemon zest with the 1 cup sugar.
By doing this step, you are one not having the zest clump and making the sugar fragrant.
*Add the remaining 1/2 cup butter to the lemon-sugar mix and beat until light and fluffy.
*Add the juice-butter mixture and beat again; approx. 33-minutes.
*Beat the vanilla in for 1-minute.
(Remember to scrape down the sides and bottom of the bowl).
*Slowly add the dry ingredients and mix until all is incorporated.

**The dough was sticky, therefore I placed it in the fridge for 45-minutes to firm it up.

*In a small bowl, whisk together 1  1/2 tsp lemon zest and 1/3 cup sugar for rolling.
*Preheat oven to 350F.
Line your baking sheets/pans with either Sil-Pat mat (I use this) or parchment paper.

*Remove dough from fridge, it was still sticky.
(I sprinkled flour on my hands, to help shape the dough into small balls).
*Make into balls (I used a Tbsp scoop), and roll balls in the zest-sugar mixture.
*Place on prepared baking sheets/pans, 2-inches apart.
*Using the bottom of a glass, 1st press the bottom of the glass into the zest-sugar mixture and
afterwards, press down on the cookie; to flatten slightly.
(Please repeat for each cookie).
*Bake for approx. 10-minutes or until the edges are golden.
*Let cookies rest on the baking sheet/pan for 1-2 minutes before removing to a wire-rack to cool completely.

***Please Note:   I always use Salted Butter and then omit the salt requested in the recipe.
You should do what you feel is best.


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