Lemon Poppy Seed Cookies With Lemon Icing |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 10 |
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From Big, Soft, Chewy Cookies , by Jill Van Cleave. When I make these cookies, I generally substitute grapefruit rind/juice for the lemon rind/juice... extra tangy and delicious! I generally leave out the poppy seeds as well. Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature |
1 cup granulated sugar |
2 large egg yolks |
1 teaspoon vanilla extract |
2 teaspoons grated lemon rind (about 2 lemons) |
2 tablespoons poppy seeds |
1/2 cup sour cream |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
----icing |
1 cup confectioners' sugar |
1 tablespoon butter, at room temperature |
2 tablespoons freshly squeezed lemon juice (1/2 lemon) |
Directions:
1. Heat oven to 350 degrees F (175 C).
2. In a mixing bowl, cream butter and sugar until smooth. Add egg yolks; then add vanilla and blend. Add rind, poppy seeds (optional), and sour cream.
3. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add to creamed mixture. (Dough will be sticky.)
4. Scoop 2 level tablespoons of dough and roll to form each cookie. Drop onto ungreased cookie sheets, spacing 2 inches apart.
5. Bake until cookies are lightly browned, about 18 minutes. Using a spatula, transfer cookies to a rack and let cool before icing.
6. For icing: Place sugar in a bowl. Whisk in butter and lemon juice until smooth. Drizzle icing over tops of cooled cookies, and let icing harden before serving. Makes about 20 cookies.
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