Think lemon zest. Think sugar cookie. Think almost like lemon curd in a cookie, but it doesn’t have any lemon curd in it. Just lemon juice and lemon zest. Oh, yes, yum. If you look very closely at the photo you can barely discern the lemon zest in the cookie itself.
My friend Peggy made these cookies at a book group meeting a couple of months ago. Normally I pass on by eating sugar cookies. Although good, if I’m going to have cookie calories, I want them to be in something much more flavorful than a sugar cookie, maybe even gingerbread, chocolate or chocolate chip. But some one of the other book group guests standing next to me put the cookie in her mouth and raved about the lemony flavor. I couldn’t exactly think how you could get lemon concentration in a cookie, but it works.
Peggy gave me the recipe, then I found it yesterday at Martha Stewart’s website. Maybe I even have it in my M.S. cookies cookbook. If you read the comments there, you might wonder, as some did, if there is something wrong with the recipe because the batter is very loose and soft. So it requires chilling before you can manipulate the dough. The batter is mixed at a medium speed for awhile, giving it an almost ribbony quality like a cake batter. But no, it’s cookie dough. So, no, I don’t believe there is a mistake in the original M.S. recipe. It makes a very, very tender cookie. Tender = fragile. The recipe below makes just 30 cookies, supposedly. I think I got 26, so I should have made them slightly smaller to get 30 of them.
The batter has a tiny bit of reduced-down lemon juice in it, plus a bunch of grated lemon zest – that’s how you get the extra lemony flavor in a cookie. Do take the time to chill the batter before trying to roll the cookies in the lemon-zested sugar mixture and baking. I suggest overnight, but I think I was able to make the cookies after about 4 hours of chilling. You roll them in the lemon zest/sugar mixture, then flatten them with the bottom of a flat glass. Bake for 10-11 minutes. Cool on the pan for a bit – remember, they’re fragile – and remove carefully to a rack to cool completely. Then I packaged them into a ziploc baggie, 3 across, 3 down and 3 deep and froze them. They’re actually very tasty frozen, too.
Our daughter-in-law, Karen, dropped by the next day and was preparing a quick dessert to take to a party they were going to near where we live and she left the left overs of the lemon curd tarts she assembled. So, when she saw the cookies she suggested we use the lemon curd and blueberry jam sweetened ricotta cheese on some of the cookies with a fresh raspberry on top. There was dessert for a family gathering we had that night.
What I liked: the lemony-ness of the cookie. I just love lemon, so it was a no-brainer that I’d like this cookie. Yes, I’d make it again, maybe even to make the dessert I mentioned above. To me it tastes like there is lemon curd in the cookie. There isn’t, but if you like lemon curd, you’ll just love this cookie.
What I didn’t like: if I had to say something, I’d just say they’re almost too fragile. Not impossibly fragile, but they are tender. But that’s part of what makes them good. Don’t mash the cookies too thinly, that’s all.
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Lemon Poppy-Seed Cookies
Recipe By: Martha Stewart, but I got it from my friend Peggy M.
Serving Size: 26-30
NOTES: Batter is very soft and loose – chill for several hours to make it handle-able.
1/4 cup fresh lemon juice
3 1/2 teaspoons grated lemon zest — 1-3 lemons, depending on size
8 ounces unsalted butter — (2 sticks)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds — plus more for sprinkling
1. Preheat oven to 375°. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted. Set aside to cool – at least 15 minutes.
2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds. Cover batter and refrigerate for 6 hours or overnight, preferably.
3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
Per Serving: 129 Calories; 7g Fat (44.9% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 55mg Sodium.

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