I decided to break out the neighborly cheer and make some goodies for my neighbors... one of my neighbors never answer his door so his cookies were brought in to my work holiday party! I spent last weekend baking up a storm... I made lemon-poppyseed cookies, chocolate crinkle cookies, oreo truffles and peanut butter chocolate chunk cookies (I think I forgot to photograph these-- next time!).
My first love is chocolate so I don't end up making many non-chocolate cookies or desserts of any kind. I had seen a lemon poppyseed cookie recipe a while back and bookmarked it... in the attempts to broaden my tastes. I think they turned out pretty well, very lemony... I just need to work on the icing a bit to make it less watery (perhaps I should at least measure how much lemon juice next time!)
Lemon Poppyseed Cookies
1/2 cup butter, softened
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppyseeds
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppyseeds. Drop by 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice
Whisk together juice and sugar until icing is a smooth, pourable consistency. Add additional juice if yours is too thick to drizzle easily or additional sugar if it is too thick.
Drizzle over cookies. Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.
Cookies must be cooled to room temperature before being stored.
Makes 2 dozen.