Adapted from Fine Cooking Magazine, Winter 03, these cookies are flavorful, moist & chewy.
- 4 teaspoons packed lemon zest
- 1 tablespoon lemon juice
- 1 ¼ cups all-purpose flour
- 1 tablespoon poppy seeds
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temp
- ¾ cup sugar
- 1 large egg
- Grate the lemon zest from a large lemon being careful not to include the white spongy part. Juice the lemon and reserve a tablespoon. Set zest and juice aside.
- A small bowl, combine the flour, poppy seeds, baking powder, and salt. Set aside.
- Beat the butter and sugar until light and fluffy.
- Add the egg, lemon juice and zest beating until well blended.
- Add the flour mixture and beat until just combine on low-speed.
- Place the bowl in the refrigerator for about an hour.
- Remove from refrigerator and scrape dough onto a large piece of plastic wrap.
- Wrap the dough into a 2”log and place in the refrigerator.
- Check the log after an hour or so when it has hardened further and roll on a smooth surface to enhance the cylinder effect.
- Roll the ends tightly and place the roll in a zip-lock bag. You can refrigerate the dough for later use up to a week or freeze it for up to a month. If you freeze the dough, the day before baking place it in the refrigerator or it will be too hard to cut.
Pre-heat oven to 350 degrees and prepare parchment lined baking sheets.
- On a floured surface, gently roll the dough to make sure it is nice and round. Slice with a small, sharp, serrated knife into 3/16” slices.
- Place cookies on baking sheet 1”apart and bake until edges are lightly browned, 12-14 minutes.
- Let cool on baking sheets for 5 minutes before transferring to cooling racks.