This recipe came from a cookbook that I was given for my birthday, Mrs. Fields Cookie Book: 100 Recipes from the Kitchen of Mrs. Fields, printed in 1992.
I didn’t quite follow the recipe in the book -- because I didn’t have a fresh lemon, I didn't use the lemon zest, so I used bit more lemon extract; also, I left out the coriander (it's a 'use it once' ingredient for me, so I've never bought any) and probably added more poppyseed than the recipe calls for. The cookies had a nice but not strong lemon flavor and were a little bit crispy; I made them into normal-sized cookies (about 2”) and got probably 4 or 5 dozen. Here’s the recipe as printed in the book:
Lemon Poppy Seed Cookies
2 cups all-purpose flour
½ tsp. baking soda
1-1/2 tsps. freshly grated lemon zest
1 tsp. ground coriander
2 Tbsp. poppy seeds
¼ cup salted butter, softened
1 cup sugar
2 large egg yolks
1 large whole egg
1-1/2 tsps. pure lemon extract
Preheat oven to 300 degrees.
In a medium bowl, combine flour, baking soda, lemon zest, coriander, and poppy seeds. Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
Yield: 2 dozen.
I didn’t quite follow the recipe in the book -- because I didn’t have a fresh lemon, I didn't use the lemon zest, so I used bit more lemon extract; also, I left out the coriander (it's a 'use it once' ingredient for me, so I've never bought any) and probably added more poppyseed than the recipe calls for. The cookies had a nice but not strong lemon flavor and were a little bit crispy; I made them into normal-sized cookies (about 2”) and got probably 4 or 5 dozen. Here’s the recipe as printed in the book:
Lemon Poppy Seed Cookies
2 cups all-purpose flour
½ tsp. baking soda
1-1/2 tsps. freshly grated lemon zest
1 tsp. ground coriander
2 Tbsp. poppy seeds
¼ cup salted butter, softened
1 cup sugar
2 large egg yolks
1 large whole egg
1-1/2 tsps. pure lemon extract
Preheat oven to 300 degrees.
In a medium bowl, combine flour, baking soda, lemon zest, coriander, and poppy seeds. Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
Yield: 2 dozen.
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