Squeeze Me

Everyone needs a sweet treat! Lemon and Poppy seeds are one of my favorite combinations!

Lemon Poppy Seed Cookies
makes 12~24 depending on size

Dough
2/3 cup granulated sugar
1/2 cup butter, softened
1 egg
2 teaspoons grated lemon peel (about 2 lemons)
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon slat
1 tablespoon poppy seeds

Coating
You will roll the dough in this mixture before baking. Exact amounts depend on the size of your cookies.
about 1/2 cup sanding sugar (raw sugar)
a few tablespoons of poppy seeds

Icing
1 cup powdered sugar
1 tablespoons lemon juice (about 1 lemon)

Prepare your oven by preheating it to 350°F.

Start the dough by beating the granulated sugar and softened butter in an electric mixer on medium until creamy. Beat in the egg and lemon peel. Mix until combined. In a separate bowl combine the dry ingredients (flour, baking soda, salt). Gradually add this to the butter and egg mixture. Once combined add 1 tablespoon of the poppy seeds. Mix on low until firm and completely combined.

Mix together the sanding sugar and some poppy seeds in a small bowl. Using your hands or two spoons create balls of dough about 1-2 tablespoons in size. Roll in the sanding sugar to coat. Bake about 2 inches apart for 11-12 minutes, or until edges are lightly browned. Let stand on cookies sheets for a minute, then transfer to wire racks to cool.

Something I learned from Betty Crocker is to bake a test cookie. If you have the time (and you should, never bake in a rush) bake just one cookie. All by it’s lonesome. Take it out and let it cool. Eat it! You will be able to tell if you need to add a minute or subtract a minute. This is a life saver and can save you ruining 8 cookies instead of just one.

For the glaze, combine powdered sugar and lemon juice in a small bowl. Mix well and drizzle over the cookies. The glaze takes about 20 minutes to set.

Enjoy!!