Ingredients for Lemon And Poppy Seed Melt Away Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- Baking Soda
- Egg Yolk
- Milk
- zest of 1 large lemon
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- powdered sugar, for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon fresh lemon juice
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How to Make Lemon And Poppy Seed Melt Away Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lemon zest, poppy seeds, and lemon juice.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
8g
Carbs
3g
