LEMON-POPPY SEED CRISPS

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.