Lemon Poppyseed Cookies

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg + 2 egg yolks

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 drop Food color, yellow
  • 1 cup Granulated sugar
  • 1 1/2 tsp Lemon extract
  • 1 tbsp Lemon zest to sprinkle on top
  • 2 tbsp Poppy seeds
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Butter, unsalted

Found on momontimeout.com

Description

Ingredients

• 2 cups all purpose flour
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp lemon zest
• 2 tbsp poppy seeds
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg + 2 egg yolks, room temperature
• 1½ tsp lemon extract
• 1 drop of yellow food color (optional)
• ½ cup powdered sugar
• 1-2 tbsp fresh lemon juice
• 1 tbsp lemon zest to sprinkle on top (optional)

Directions

• Preheat the oven to 300F.
• Whisk together the flour, salt, baking soda, lemon zest, and poppy seeds in a medium sized bowl.
• Cream the butter and sugar together in a large mixing bowl.
• Beat in the egg and egg yolks until light and fluffy.
• Beat in the lemon extract and food color.
• Stir in the flour mixture just until combined.
• Line a baking sheet with parchment paper or use a silicone baking mat.
• Using a cookie scoop, scoop out the cookie dough onto the baking sheet.
• Bake for 20 to 25 minutes or until VERY lightly browned on the edges and bottom.
• Let the cookies cool for several minutes on the baking sheet before transferring to a wire rack to cool.
• Whisk together the powdered sugar and lemon juice and drizzle over cooled cookies. Sprinkle with lemon zest if desired.
• Let glaze set up before serving.
• eld: 3 dozen cookies.