Tuesday, November 23, 2010

Lemon Poppy Seed Cookies

2 c. flour
1/2 t. baking soda
1 1/2 t. lemon zest
1 t. ground coriander
2 T. poppy seeds
1 1/2 sticks softened butter
1 c. sugar
2 large egg yolks
1 large whole egg
1 1/2 t. lemon extract or juice

Preheat oven to 300 F. In a medium bowl, combine flour, baking soda, lemon zest, coriander, and poppy seeds. Mix well with a wire whisk and set aside. In a large b owl, cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not over mix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 21 to 23 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool, flat surface. Makes about 2 dozen.

This recipe can be found in the Mrs. Fields Best Ever Cookie Book!


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