Lemon Poppy Seed Cookies
lemons) fresh lemon juice(!23.6% !) |
|
lemons) finely grated lemon zest(!2.8% !) |
|
unsalted butter, at room temperature(!90.8% !) |
|
sugar(!80.0% !) |
|
large egg(!20.0% !) |
|
pure vanilla extract(!3.5% !) |
|
all-purpose flour(!100.0% !) |
|
baking powder(!2.0% !) |
|
coarse salt(!1.2% !) |
|
poppy seeds, plus more for sprinkling(!3.4% !) |
|
total(!425 Calories/100g !)(!327%!) |
Preheat oven to 350F/176C.
In a small saucepan, bring the lemon juice to a simmer over medium heat and cook until reduced by half (I meant to time this but I forgot - sorry!).
Add 1/2 cup butter and stir until completely melted.
Remove from heat and set aside.
In a small bowl, whisk together the flour, baking powder, salt and poppy seeds.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, 2/3 of the sugar and 1/2 of the lemon zest, rubbing the zest and sugar together with your fingers until the zest is distributed and the sugar is fragrant (the original recipe called for the zest to be added later, but I learned this method from Dorie Greenspan and prefer it for avoiding clumps of zest).
Add remaining 1/2 cup of butter and beat on medium speed until light and fluffy, about 3 minutes.
Add the egg and the butter/juice mixture.
Continue to beat until pale, about another 3 minutes.
Mix in the vanilla.
Reduce speed to low and add the dry ingredients, mixing just until combined.
At this point, I found the dough a bit soft to work with; the recipe didn’t specify this, but I opted to put it in the fridge for about half an hour to make it a little easier to handle.
In a small bowl, combine the remaining sugar and lemon zest.
Form dough into small balls, about 1" to 1-1/4" diameter.
Roll each in the sugar/zest mixture and place about 2" apart on baking sheet.
Gently flatten each ball to about 1/4" thick with the bottom of a glass that’s been dipped in the sugar mixture.
I found the first few that I pressed down stuck to the glass, but then the rest released really easily.
Dip the bottom of the glass in the sugar again after pressing down each cookie.
Bake for about 12-13 minutes, rotating the pan halfway through, until the cookies just begin to brown around the edges.
Allow to cool on a wire rack for a couple minutes before removing from the cookie sheet to cool completely.
Note
|
2023-06-15 size 50 scoop will make exactly 30 cookies per batch (made 90 cookies for a triple batch) |