Thursday, September 2, 2010

Lemon Poppy Seed Drop Cookies

 I really wanted to make lemon poppy seed bread, but I wanted to make cookies even more.  So I made lemon poppy seed cookies.  Hot damn.  These are really yummy.  They are pretty much a simple sugar cookie recipe with a bit more leavening.  Add in lemon and poppy seeds and you have a winner.  I put sugar and lemon zest on top before they baked which makes them just all that better.  The only thing I may do next time is add 1/4 to 1/2 teaspoon of lemon extract just to punch it up a bit, but these are perfect as they are and go very nicely with a cuppa or three.

Lemon Poppy Seed Drop Cookies recipe adapted from Mel's Kitchen Cafe

2 Cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1 Tablespoon Poppy Seeds
1/2 Cup (113 grams) Butter, softened
1/2 Cup Splenda (Or normal sugar, plus more for sprinkling on top)
1/2 Cup Brown Sugar
1 large Egg
1/4 Cup Buttermilk (or squeeze a teaspoon of lemon juice, then add 1/4 cup regular milk)
1/2 teaspoon Vanilla (I omitted this, didn't have any, didn't notice)
Zest of 2 Lemons (reserve some for sprinkling on top)
1/4 teaspoon Lemon Extract (optional, just pour it into the buttermilk)

Preheat oven to 375F/190C.

Combine flour, baking powder, salt, baking soda and poppy seeds.  Set aside.

Cream butter and sugars until fluffy.  Add egg and mix well.  Add zest and buttermilk, mix.  

Add flour mixture to sugar mixture.  Combine well.

Drop 1 Tablespoon of batter per cookie, 2 inches apart.  Combine reserved lemon zest and sugar, sprinkle on top of cookies and gently press down.

Bake 10 - 12 minutes.

Cool on pan two minutes, move to wire rack.
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