Lemon Poppyseed Cookies
- 2 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 2 tablespoons poppy seeds
- 4 teaspoons grated lemon peel
- 1 teaspoon vanilla extract (I omitted this, as I wanted it to be just lemony)
- 1 teaspoon lemon extract (I just squeezed about a tablespoon of lemon juice from the lemons I zested instead of using lemon extract)
Mix flour, salt and baking powder in medium bowl. Using electric mixer (I'm not fond of electric mixers, so I just beat it by hand using a wooden spoon), beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients. Gather dough into ball, divide into two parts and flatten each into a disk. Wrap in plastic and chill at least 2 hours. If wrapped well, it will last in the refrigerator over a week.
Preheat oven to 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 2-inch-diameter cookie cutter (I don't have one that size, so I used a clean old small glass jam jar), cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut out more cookies.
Bake cookies until edges just begin to color, about 18 minutes. (If you use insulated sheets as I did they might take longer.) Cool cookies on sheets 3 minutes, then transfer to racks and cool completely. Repeat rolling, cutting and baking with remaining dough. (Can be made ahead. Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)Gretchen uses a filling, but I chose to just have them like this...loved them! I had 60 sweet little cookies and decided to share some...I ate some as I sipped Trader Joe's Duchess tea, black tea infused with orange, lemon and bergamot. Then this morning I had plain yogurt with a cookie. Mmmm!