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Lemon Poppy-Seed Cookies

Recipe by Was a popular hit at parties!!


  • 1/4 cup fresh lemon juice
  • 3 1/2 tps freshly grated lemon zest (2-3 lemons)
  • 8 oz (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 tps. baking powder
  • 1/2 tps. salt
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 tps pure vanilla extract
  • 1 Tbps poppy seeds, plus more for sprinkling5


1. Pre-heat oven to 350 degrees. Put silpat on perforated baking sheet and set aside. Bring Lemon Juice to a simmer in a small saucepan over medium heat, cook until reduced by half. Add 1 stick (4oz) butter, stir until melted.

2. In bowl whisk together flour, baking powder and salt. Set aside. In mixing bowl, cream remaining stick of butter and 1 cup of sugar on medium speed with paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 tps. lemon zest. Mix in flour mixture and poppy seeds.

3. In a separate bowl (creating sugar mix), stir together remaining 1/2 cup sugar and 1 1/2 tps lemon zest. Roll spoonfuls of dough into 1 1/2 inch balls, roll them in sugar mix. Place them 2 inches apart on silpat. Press each with the flat end of a glass dipped in sugar mix until 1/4 inch thick and sprinkle with poppy seed.

4. . Bake until just browned around bottom edges. 10 to 11 mins. Store in airtight container up to 1 week. Note: Add more flour if the dough is too soft to thicken up.

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