Lemon Poppies

As you all know I love to bake. But unfortunately, I love to eat what I bake too, and that wreaks havoc when I am trying to lose weight, and believe me, I have a lot of weight to loose. But making things for others is a great way for me to still be able to bake, and to try a lot of new recipes, but without the guilt, especially when it comes to cookies. Cookies are ALWAYS my weakness.

I tried a new batch of cookies that I am calling Lemon Poppies. They are lemon poppy seed cookies that are very delicate lemon shortbread styled cookies, but I call them poppies because I made them in a floral shape. You can make them in any shape you like.

These cookies are delicate, but are also deceivingly decadent as well, because you can’t stop at just one. I am not going to lie, these were a pain in the neck to make because my petals kept breaking and I had to handle them very gingerly. But in the end, they were a big hit too, which makes it all worthwhile. They won’t be so much of a headache if cut in different shapes instead of a flora shape, but when do I ever take the easy route?! 🙂

Lemon Poppies

The Dough

1 cup or 2 sticks softened butter

1/2 cup sugar

1 large egg yolk

1 TBSP lemon zest

1 tsp lemon extract

1/2 tsp vanilla

1/8 tsp cardamom

dash of salt

2 cups flour

1/3 cup poppy seeds

Mix the butter and sugar together until creamy, then add the egg yolk. Add the lemon zest, vanilla and lemon extract.

Combine the dry ingredients together then mix in 1/2 at a time into the butter and sugar mixture, blend, then repeat. Blend just until everything is mixed together. Do not over mix or you will have tough cookies.

On a lightly floured surface, mold the dough into a rectangle, then wrap with plastic wrap and chill for at least one hour before using.

Candied Lemon Peel

As the dough is chilling, make the candied lemon peel. Peel the lemon rind off a lemon with a zester or a peeler and cut into very small, thin strips.

1 lemon rind

1 cup sugar, divided

1/3 cup water

Boil the sugar and water together then add the lemon zest and boil for 3 minutes, stirring constantly. This will set very quickly, so time is of the essence.

Remove the lemon zest with a slotted spoon and add to the reserved sugar. Roll it all around to thoroughly coat. Let it set for at least 30 minutes. After the sugar has rested, pour it through a strainer to remove the excess sugar.

When the dough is ready, preheat the oven to 350* F or 180* C. Gently roll 1/2 the dough out onto a lightly floured surface to about 1/8 inch thickness. Cut into your desired shapes with a cookie cutter. Repeat with the remaining dough.

Place them on a cookie sheet and bake for about 15 minutes or until the center is set.

Let the cookies cool completely before adding the lemon glaze, then top with a few pieces of the candied lemon zest.

Lemon Glaze

1 1/2 cups powdered sugar

1-2 TBSP lemon juice

1 TBSP lemon extract

Mix everything together until it is smooth and creamy, then gently ice your cookies. Top with the candied lemon peel immediately. I did one cookie at a time.

These cookies are deliciously delicate as well as decadent. They are just sweet enough with a bit of a tarty zest as well. Enjoy! I know I sure did. 🙂

Have a great day Everyone. Stay safe and stay well. ‘Til next time.