Best Lemon Poppy Seed Crisps Recipes

Lemon Poppy Seed Crisps image

Provided by Amethyst42

Time 33m

Yield 30 cookies

Number Of Ingredients 10

1/4 cup fresh lemon juice
3 1/2 teaspoons lemon zest (about 2-3 lemons)
1 cup butter, separated into 1/2 cups
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups white sugar, seprated to 1 cup and 1/2 cup
1 large egg
2 teaspoons vanilla extract
1 tablespoon poppy seed, plus more for decorating

Steps:

Preheat your oven to 350.
Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.

Nutrition Facts : Calories 128.7, Fat 6.5, SaturatedFat 4, Cholesterol 22.5, Sodium 107.7, Carbohydrate 16.7, Fiber 0.3, Sugar 10.1, Protein 1.2

LEMON-POPPY SEED CRISPS image

Yield 2 1/2 dozen

Number Of Ingredients 9

1/4 cup fresh lemon juice, plus 3/12 teaspoons finely grated lemon zest (2-3 lemons total)
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 large ett
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

Steps:

Preheat oven to 350*F. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1/2 cup butter, and stir until melted. Set aside. Whisk together flour, baking powder and salt in medium bowl; set aside. Put remaining 1/2 cup butter and 1 cup sugar in bowl of electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Add egg and reserved lemon butter; mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Reduce speed to low. Mix in flour mixture and poppy seeds. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons lemon zest in small bowl. Roll dough into 1 1/4 -inch balls; roll balls in lemon-sugar mixture. Space 2 inches apart on baking sheets lined with parchment paper. Press each with the bottom of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle poppy seeds. Bake cookies until just browned around bottom edges, 12-13 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container up to 1 week.