Ingredients for Lemon Poppy Seed Almond Cookies
- All Purpose Flour
- 2 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Unsalted Butter
- Egg Yolks
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- Blanched Almond
- Powdered Sugar
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How to Make Lemon Poppy Seed Almond Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 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 lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, poppy seeds, and almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the lemon juice.
- Cover the dough and refrigerate for at least 2 hours (or overnight for best results).
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
37g
Fat
35g
Carbs
6g
