Spacer Lemon Poppy Seed Cookies
  | Asymmetry | Cooking | Lemon Poppy Seed Cookies |



2 c all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. freshly grated lemon zest
1 tsp. ground coriander
2 Tbsp. poppy seeds
3/4 c salted butter, softened
1 c white sugar
2 large egg yolks
1 large whole egg
1 1/2 tsp. pure lemon extract


  1. Preheat oven to 300 degrees F.
  2. In a medium bowl, combine flour, baking soda, lemon zest, coriander, and poppyseeds. MIx well with a wire whisk and set aside.
  3. 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.
  4. Add the flour mixture and mix at low speed until just combined. Do not overmix.
  5. 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.

Debbie Fields, Mrs. Fields Cookie Book. (Alexandria, VA: Time Life Books, 1992), 17.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson