Lemon Poppy Seed Cookies
adapted from The Joy of CookingPreheat oven 375º
In an electric mixing bowl, cream together:
1 cup butter, softened
1 cup superfine sugar*
1/2 teaspoon salt
One at a time, mix until well-blended:
1 large egg yolk
1 large egg
2 teaspoons vanilla
Gradually add in:
2 1/2 cups flour
After each addition, scrape down the sides of the bowl.
zest of one medium lemon
1 tablespoon poppy seeds
*If you don't have superfine sugar, you can make it yourself by pulsing 1 cup sugar in your food processor for 30-45 seconds
Wrap the dough in plastic wrap and refrigerator for at least an hour (don't skip this step, otherwise your dough will be very sticky and nearly impossible to work with). I refrigerated it overnight.
Remove dough from refrigerator. Cut in half and place half back in fridge. With the remaining half, cut into 1/2 inches slices and then into small cubes. Using your hands, roll into balls and place on parchment-lined cookie sheet. If dough is too sticky, lightly flour your hands. Using the bottom of a floured spatula or water glass, flatten the balls into discs. Repeat with remaining dough.
I was originally going to ice these cookies, but I didn't want to mask the taste of the cookie so instead I opted to glaze the cookies.
In a small bowl, combine:
juice from one medium lemon
4 spoonfuls of sugar
Microwave for 20 seconds. Remove and stir. Repeat until the sugar granules have dissolved. Using a basting brush, spread of light layer of the glaze on each cookie.