When we go to Dome Cafe, I look forward to enjoying those small round almond cookies that come with every cup of coffee. And although I love almonds, it would be nice to have something different sometimes. Maybe something citrusy. Or something with discernible chunks of nuts.
Yesterday, I baked a batch of butter cookies and I decided to add a twist. Lemon and poppy seed cake is rather common — traditional even as it is associated with harvest season in some countries — but I wondered if those basic flavors would do well for cookies.
As it turned out, my lemon and poppy seed cookies were delicious. Better, according to Speedy, that the walnut butter cookies and plain butter cookies that I baked at the same time. Lemon juice is not added to the cookie dough. Rather, lemon zest is used. Result? Just a hint of tartness but a large dose of aroma and flavor.
- 1-1/2 c. of all-purpose flour
1/4 tsp. of baking powder
a pinch of salt
1/2 c. of unsalted butter, softened
2/3 c. of sugar
zest of three lemons
3 tbsps. of poppy seeds
- Preheat the oven to 350F.
Stir together the flour, baking powder and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg. Mix until smooth. Stir in the poppy seeds and lemon zest. Add the flour mixture and mix just until blended.
Form the cookie dough in balls about an inch and a half in diameter. Arrange on an ungreased cookie sheet about an inch apart.
Bake in a 350F oven for 15 minutes.
Serve with coffee and enjoy!
Cooking time (duration): 30 minutes
Number of servings (yield): 24 cookies
Meal type: snack