Do you like lemon poppy seed muffins? Then you will probably like these cookies. They are buttery, lemony bits of goodness with a dough so delicious that Jake licked the beaters clean. (Don't send me e-mails about salmonella. I know. He didn't care.)I think these would be amazing with fresh strawberries and tea for a year end teacher or parent's tea, for Mother's day, or tucked into a basket for a teacher.
Adapted from Mrs. Fields Cookie Book
2 cups flour
1/2 tsp baking soda
1 1/2 tsp freshly grated lemon zest
1 tsp ground coriander
2 Tbsp poppy seeds
3/4 cup salted butter, softened
1 cup white sugar
2 large egg yolks
1 large whole egg
1 1/2 tsp pure lemon extract
Pre-heat your oven to 300 F.
Cream the butter and sugar with an electric mixer until it forms a paste. Scrape down the side of the bowl. Add the egg, yolks, and lemon extract and beat until the mixture is light and fluffy. Set aside.
In a medium sized bowl, whisk together the flour, baking soda, lemon zest, coriander, and poppy seeds. Combine with the butter mixture on low speed until just combined.
Using a tablespoon, scoop out the dough and place onto ungreased cookie sheets about 2 inches apart. Bake for about 20-24 minutes until they are golden and set. Transfer to a cooling rack.
Makes 2 dozen
