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Monday, April 13, 2015

Lemon poppyseed cookies

B loves all things lemon poppy.  So when I went to the spice store the other day (it's really hard to call it a 'spice' store -- they have everything from cocoa powder to poppyseeds to vanilla beans to dip mixes), I went a little crazy...

They have some of the best - and most easily accessible - Dutch press cocoa powder, which I have a hard time finding in the city.  And two kinds of vanilla beans (and vanilla sugar...and extract...).  Let's just say I did some major damage, to the tune if 2 pounds of cocoa and 15 vanilla beans, plus a bunch of other things*. Namely, poppyseeds.  See, poppyseeds are something I don't see in the city much, unless they are coating a bagel (I have bought sesame seeds, but poppyseeds have remained elusive).

* Yes, I realize that buying an insane amount of baking goods before moving may not have been my smartest move, but I didn't know when I'd be making it back to the store and I did need to replace a few items.

Anyway - back to the poppyseeds....there's a restaurant that B and I frequent and one of it's perks is that when you leave they give each diner a cookie to take home.  One time we got lemon poppyseed cookies and B loved them.  So I decided that - amidst the packing - I'd attempt to make him some lemon poppyseed cookies.  This recipe really intrigued me because not only did if call for lemon zest, but also incorporated lemon juice, and an extra helping of lemon before baking.

I knew the cookie dough would be soft from reading the original blogger's post, and I remember it saying that putting the dough in the fridge for a little while helped.  I got a little creative and started adding a little extra flour just to make the dough a little more manageable (it was still a soft dough, but easy to deal with).  An additional quarter cup of flour was all I needed.  If you feel like you need to add extra flour, start adding a little at a time -- up to a quarter cup -- until you reach a desired consistency (and if you don't know what a desired consistency should look like, go ahead and use the full quarter cup).

These cookies were delicious!  My only issue with them is that they were more a lemon cookie with poppyseeds than a lemon poppyseed cookie....which means I'll just have to make them again with some extra poppyseeds....I'm sure B won't complain, considering he said he ate the cookies I brought him for days....

Lemon Poppyseed Cookies
From "Wanna Come With?"


1/4 cup fresh lemon juice (from about 1 1/2 lemons)
3.5 tsp finely grated lemon zest (from about 1.5-2 lemons), divided
1 cup unsalted butter, at room temperature, divided
1 1/2 cups sugar, divided
1 large egg
2 tsp pure vanilla extract
2 cups all purpose flour, plus more as needed (I used a total of 2 1/4 cups)
1 tsp baking powder
1/2 tsp coarse salt
1 Tbsp poppy seeds, plus more for sprinkling (I didn't top my cookies with more seeds)


Preheat oven to 350F.

In a small sauce pan, bring the lemon juice to a simmer over medium heat.
Cook until reduced by half.
Add 1/2 cup of butter and stir until completely melted.
Remove from heat and set aside.

In a small bowl, whisk together the flour, baking powder, salt, and poppy seeds.
Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of sugar and 2 tsp of the lemon zest, rubbing the zest and sugar together with your fingers until the zest is distributed and the sugar is fragrant.
Add remaining 1/2 cup of butter and beat on medium speed until light and fluffy, about 3 minutes.

Add the egg and butter/lemon juice mixture.
Continue to beat until pale.
Mix in the vanilla.

Reduce speed to low and add the dry ingredients, mixing until just combined.
I added an additional 1/4 cup of flour, about 1-2 Tbsp at a time, until I reached my desired consistency.  The original recipe says to put the dough in the fridge for about 30 minutes to make the soft dough easier to work with.

In a small bowl, combine the remaining 1/2 cup sugar and 1.5 tsp lemon zest.
For the dough into small balls, mine were about 3/4-1" in diameter.
Roll each in the sugar/zest mixture.
Place about 2 inches apart on a parchment paper-lined baking sheet.
Gently flatten each to about 1/4" thick, using the bottom of a glass.

Bake for about 10 minutes (for small cookies, 12-13 minutes for larger cookies), until the cookies just begin to brown around the edges.
Allow to cool on a wire rack for a couple of minutes before removing from the cookie sheet to cool completely.

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