Does any flavor say spring more than lemon? I think not. And it seems like I've been seeing lemon poppy seed combinations popping up everywhere in blogland. So I decided to try one of these recipes out.
Mel's Kitchen Cafe is one of the new blogs I've found. I saw her lemon poppy seed sugar cookies and just had to try them out. It's a cake-like cookie that is not too sweet. The lemon flavor wasn't very pronounced since she only uses the zest, so I added in a 1/2 tsp of freshly squeezed lemon juice to up the flavor. It was really easy to make, and I think it would make a perfect complement to some herbal tea.
Lemon Poppy Seed Sugar Cookies
adapted from Mel's Kitchen Cafe
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon freshly squeezed lemon juice
zest of one lemon
1/4 cup buttermilk
Preheat oven to 375 degrees. In a medium bowl, combined the flour, baking powder, salt, baking soda and poppy seeds. Whisk together. Set aside.
In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, lemon juice, and lemon zest and mix well. Alternate adding the flour and buttermilk, beginning and ending with the flour. Mix until just combined.
Scoop 1 tablespoon of dough onto a parchment lined cookie sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.
Makes approximately 2 1/2 to 3 dozen cookies.