Blacks Dots In Yellow Haze

What else could it be but lemons and poppyseeds?

There have been many a cake and muffin but when I chanced upon this recipe of cookies, I had to make them. For many reasons too.

1. Love the combination of citrus and poppyseed – so light and refreshing

2. This recipe can be easily changed to be orange, lime (add a little extra sugar) etc.

3. The recipe was fast and easy and due to the morning tea-with-light-cookie habit at my house, it would be perfect =)

I am unfortunately not sure from where I got this recipe so to my now-anonymous benefactor I say thank you!
These cookies are the perfect slightly chewy, slightly sweet deliciousness desired in a cookie!

Lemon & Poppyseed Cookies
Source Unknown

Makes: 18-24 (I made approximately 12 large ones)

Ingredients

• 1 1/2 cups plain flour
• 1/2 tsp baking powder (I reduced to 1/4 tsp for a
  flatter cookie)
• 1 tbs poppyseeds
• 8 tbs butter at room temp.
• 2/3 cup caster sugar
• 2 tbs lemon zest (replaced with 2 tbs lemon juice)
• 1 egg

Glaze – I left this out

• 1/2 cup icing sugar
• 1-2 tbs lemon juice

Method

1. Preheat oven to 180 degrees C. Line baking sheet/s with parchment paper
2. Whisk together flour, baking powder, poppyseeds and a pinch of salt if using unsalted butter
3. Using an electric mixer, beat together butter and sugar until light and fluffy.
4. Add in egg and lemon juice/zest and beat until combined.
5. Mix in dry ingredients until just combined.
   
6. Drop balls of dough (I flattened mine slightly) approximately 3-4 cm away from each other on baking sheet
7. Bake for 9-11 minutes of until the bottom is slightly browned but DO NOT let the top brown
8. Cool for five-10 minutes before applying glaze
9. Glaze: Whisk together icing sugar and juice until glaze reaches a drizzling consistency
10. Glaze cookies, let set and then store in an airtight container at room temperature.