Lemon Poppy Seed Cookies

from Ellen Halsted
makes about 30 cookies

¼ cup fresh lemon juice, plus 3 ½ teaspoons freshly grated lemon zest (2 to 3 lemons)

8 ounces (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ cup sugar

1 large egg

2 teaspoons pure vanilla extract

1 tablespoon poppy seeds, plus more for sprinkling

Preheat oven to 375° F. In a small saucepan over medium heat, bring lemon juice to a simmer; continue to simmer until reduced by half. Add 1 stick of butter; stir until melted.

Whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining stick of butter and 1 cup of sugar on medium speed. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Mix in flour mixture and poppy seeds.

Stir together remaining ½ cup sugar and 1½ teaspoon lemon zest. Roll spoonfuls of dough into 1¼-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a class dipped in sugar mixture until ¼ inch thick. Sprinkle with seeds.

Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks, let cool completely. 

These cookies have a great lemony zing for those lemon-lovers. Store in an airtight container for up to 1 week or freeze for longer!