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!!

Craving!

One part boredom, plus ne part left over chips, plus two parts hunger equals Butterscotch Chip Cookies. I’ve wanted to try Alexis Stewart’s Brown-Sugar Chocolate-Chip Cookies for as long as I’ve know about it. They are supposed to be flatter and less cakey than normal chocolate chip cookies.

After using all the chocolate chips in the house, and having half a bag left of butterscotch chips, I just had to make them. You can find the recipe here. NOTE: The image shown on the website is in actuality not the actual recipe (per Alexis Stewart on Whatever Radio)

I halved it as 50 cookies is quite a lot! Plus I didn’t have enough chips. After baking the first batch I saw that I made the drops too large, and there wasn’t enough flour in the batter. I added about 4 tablespoons more flour and reduced the size and voila! Yummy golden brown buttery goodness.