Lemon Poppyseed Cookies
I'm delighted to have Joanne from Eats Well with Others share with us her delicious lemon poppyseed cookie recipe. Joanne is a busy gal; she's a med student in NYC, a marathoner (just like my brother-in-law) and is an avid (and extraordinarily talented) baker. I feel like I'm repeating myself a lot but I think I've told you on numerous occasions that our family loves sweets. In addition to this, we always have guests over, especially for tea time, so having Joanne guest-post a sweet treat seems doubly fitting!
I used to be a Costco muffin inhaler.
Have you ever had one? They're big...huge, really...about the size of your face.
And they're strangely reminiscent of narcotic drugs in their addiction-inducing qualities. I mean, you KNOW you should only have half. But you have a pulse and therefore restraining yourself at all whatsoever is but a mere pipe dream. It's okay. We've all been there.
My favorite flavor was the lemon poppyseed.
It was infused with almond extract and was smothered in tangy sweet lemon glaze.
In fact, I may or may not have chosen which muffin I wanted based on the glaze:muffin top
ratio. Higher OBVIOUSLY being better.
(See ladies, muffin tops don't look good on anyone. Not even muffins.*)
*(Unless they have glaze on them.)
Anyway, eventually I grew up and realized just how much hydrogenated fat was in those muffins and how many miles it would take me to burn off just half of one. And so I gave them up. Cold turkey.
(By which I mean I moved out of my parents' house and had the muffins forcibly pried out of my hands upon exiting. Same thing.)
But a lemon poppyseed-less existence is really just too sad of a thought to entertain for even one second let alone an entire lifetime. Which is where these cookies come in.
They have all the same delicious lemon almond overtones of the muffins. (And the glaze. That heavenly glaze...) But without all the heft and heaviness.
Perfect for getting your Costco muffin fix or, if you weren't previously a lemon poppyseed "user", just for dipping into a warm cup of tea. Win/win no matter what your circumstance is.
Yields: 18 to 24 cookies1-½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon poppy seeds
8 tablespoons unsalted butter, at room temperature
2 tablespoons lemon zest
1 large egg
1 teaspoon almond extract
½ cup confectioner's sugar
1-½ tablespoons freshly squeezed lemon juice
Preheat the oven to 350°F.
Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside. In the bowl of an electric stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the lemon zest and egg until blended. Mix in the almond extract. Mix in the dry ingredients on low speed until just incorporated.
Drop balls of dough onto the prepared baking sheets, about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (don't let the tops brown!). Allow to cool on the baking sheet for two minutes, then transfer to a wire rack set over wax paper to cool before icing.
To make the glaze, whisk together the confectioner's sugar and 1 tbsp lemon juice. Add more lemon juice if necessary, until the glaze has reached a good drizzling consistency.
Glaze the cookies and let the glaze set before serving. Store in an airtight container.
The recipe is adapted from Annie's Eats.
Published By: on January 20, 2012.