Some of you are probably looking for a finished afghan sampler post today. Honestly, I am very close, but not quite done. I'm hoping over the weekend.
Last week a friend came over for tea. I posted a photo of the cookies I made on Instagram and Facebook and got some questions about the recipe, so I thought I would share. These are truly one of my all time favorite cookies. Maybe its the lemon (I love lemon in anything) or maybe its that these are a nice change from the usual chocolate chip cookies my family requests, but these are always so good to me. And easy to make. This was originally from an old Martha Stewart Living magazine, over the years I have adapted the recipe slightly to my taste.
Lemon Poppyseed Cookies
Makes 2 dozen cookies
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 sticks (8 oz) unsalted butter, softened
2 cups all-purpose flower
1 tsp. baking powder
1/2 tsp salt
1 cup sugar
1 large egg
2 tsp. vanilla extract
1 Tbsp poppyseeds, separated
1. Preheat oven to 375 degrees. Simmer lemon juice in small saucepan until reduced by half, melt in 1 stick of butter (4 oz). Remove from heat.
2. Whisk together flour, baking powder, and salt in separate bowl. Cream together 1 stick of butter and sugar in mixer on medium speed until smooth and creamy. Mix in egg and lemon/butter mixture, mixing until pale. Mix in lemon zest and 3/4 Tbsp poppyseeds.
3. Place spoonfuls onto parchment lined baking sheet, roughly 2" apart. Dampen the bottom of a glass with a bit of water, and press each spoonful flat using the bottom of a glass. Sprinkle the remaining 1/4 Tbsp. poppyseeds on the cookies.
4. Bake for 10 minutes, until just browning around the edges.