I LOVE anything with lemon and poppy seeds, so this recipe was an immediate "keeper" when I made these this week. My kids loved getting these in their lunches and they stayed soft for days. I doubled the recipe and it made 4 dozen cookies.* Recipe from Mel's Kitchen Cafe.
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup buttermilk**
1/2 teaspoon vanilla
zest of one lemon
Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.
Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely. *Makes about 2 to 2 1/2 dozen cookies.
**Okay, if you're like me, you don't usually have 1/4 cup of buttermilk in your fridge. Try substituting 1/4 cup milk with 1/2 tsp. lemon juice added. It thickens up just like buttermilk and adds a little extra lemon flavor:)
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