View Full Version : Rev: MS Lemon Poppyseed cookies
11-14-2008, 06:56 PM
These arrived in my inbox recently, and I made them today. They are really good, VERY lemony. The only thing I did differently was I added a little lemon oil (I got more than 1/4 cup juice out of 2 lemons and so I did not want to zest a third) and I thoroughly chilled the dough. I have no idea how cool my lemon butter should have been before adding to the dough, the recipe does not say, but I added it warm and my final dough was QUITE soft. Given that it was a roll in a ball and roll in sugar type cookie, I would definitely chill the next time too.
The recipe is here (http://www.marthastewart.com/recipe/lemon-poppy-seed-cookies?xsc=stf_MSLO-RECIPE).
11-15-2008, 09:51 PM
Could you post the recipe?
11-15-2008, 11:19 PM
I linked to it up above but in case that is not working:
Lemon Poppy-Seed Cookies
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Makes about 30.
* 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
* 8 ounces (2 sticks) unsalted butter
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 1 large egg
* 2 teaspoons pure vanilla extract
* 1 tablespoon poppy seeds, plus more for sprinkling
1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
11-16-2008, 07:03 AM
I'm sorry Laura, did I miss the link before? Thanks for posting, I love lemon poppy-seed anything!
11-16-2008, 08:44 AM
No biggie, I don't know why I bothered saying it was there. DOn't remember why I didn't copy and paste in the first place anyway. :)
11-20-2008, 06:22 PM
Yum! Made these today--to freeze for next week--and I really enjoyed the one I tried. Great lemony flavor and I love the idea of lemon poppy seed cookies, instead of the usual bread.
I thought the texture was slightly more chewy (which I preferred) when I let the cookies cool on the baking sheet, as opposed to cooling on a rack which made them more crispy.
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