| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Freshly grated lemon zest |
| 1 |
ts |
Ground corriander |
| 2 |
tb |
Poppy Seeds |
| 1/4 |
c |
Salted butter, softened |
| 1 |
c |
White sugar |
| 2 |
lg |
Egg yolks |
| 1 |
lg |
Whole egg |
| 1 1/2 |
ts |
Pure lemon extract |
INSTRUCTIONS
Preheat oven to 300-degrees F.
In a medium bowl combine flour, baking soda, lemon zest coriander and
poppyseeds. Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed
until mixture forms a grainy paste. Scrape down sidw of bowl, then add
yolks, egg and lemon extract. Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined. Do not
overmix.
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.
Yield: 2 dozen.
*Note: Watch your time carefully on these cookies. Some of her various
cookie recipes are done perfectly at the time she states, but others are
crispy with all the chewiness baked out of them at the time she gives.
Posted to MM-Recipes Digest by Mark Alexander <mark@alexr.co.uk> on 1998t,
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”