Lemon Poppy Seed Cookies with Cream Cheese Filling
2 3/4 C flour
1/2 tsp. salt
1/2 tsp. baking powder
1 C butter
1 1/3 C sugar
1 large egg
4 tsp. poppy seeds
2 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
8 oz. cream cheese, softened to room temperature
1/2 C sugar
3/4 tsp. lemon extract
1/4 tsp. vanilla extract
Mix flour salt and baking powder.
In a separate large bowl, beat butter until light and fluffy, gradually beat in sugar, then egg and poppy seeds, zest and extracts. Gradually mix in dry ingredients.
Gather dough into a ball and divide in half. Flatten each half into a disc, wrap in plastic and chill for at least an hour.
Preheat oven to 325° F.
Grease two large baking sheets or line them with parchment paper.
On a floured surface, roll out a dough disk to 1/8 inch thickness.
Use a 2-3 inch round cookie cutter (or the bottom of a small glass) to cut out cookies. Arrange on the prepared baking sheets, 1 inch apart.
Gather the scraps and re-roll to make more cookies.
Bake for about 15 minutes, or until cookies are just starting to turn brown.
Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Make filling: Beat all the filling ingredients together until light and fluffy.
Spread about 2 teaspoons of filling on the bottom of one cookie and press another cookie, bottom side down, onto the filling.
Chill until ready to serve.
Try to assemble the cookies as near to the time when you will be eating them as possible. Extended time in the refrigerator will make them lose their crispness.