Lemon and poppy seed cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cookie Dough
  • Unsalted butter : 1/2 cup
  • Granulated sugar : 3/4 cup
  • Lemon zest : 1 tablespoon
  • Lemon juice : 2 tablespoons
  • Vanilla extract : 1 teaspoon
  • All-purpose flour : 2 cups
  • Baking powder : 1/2 teaspoon
  • Salt : 1/4 teaspoon
  • Poppy seeds : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cream the butter and sugar together in a mixing bowl until light and fluffy.
• Add the lemon zest, lemon juice, and vanilla extract to the bowl and mix well.
• In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Divide the dough in half and shape each half into a log about 2 inches in diameter.
• Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Tips

• Make sure to refrigerate the dough logs before slicing and baking to prevent spreading.
• For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cookies.

Information

• These lemon and poppy seed cookies are perfect for tea time or as a sweet treat any time of the day.
• Store the cookies in an airtight container at room temperature for up to 1 week.