More Great Recipes: Cookies

Lemon with Poppyseed Cutouts


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Serves | Prep Time | Cook Time

Ingredients

2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 large egg
2 tablespoons poppy seeds
2 1/2 teaspoons lemon peel, grated
1 teaspoon vanilla
1 teaspoon lemon extract
course sugar


Whisk together flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium high speed until fluffy. Beat in egg, poppy seeds, peel and extracts. At low speed, beat in flour mixture just until combined. Divide dough into 3 equal disks. Wrap well and refrigerate 2 hours or overnight.


Heat oven to 325 degrees. On a lightly floured surface roll one piece of dough 1/8 inch thick (keep remaining dough refrigerated) Cut out and transfer cookies to a large ungreased cookie sheet 1/2 inch apart. Bake until edges just begin to brown, 12-14 minutes. Cool on cookie sheet on a wire rack for 3-5 minutes then transfer cookies to wire rack and cool completely.


Repeat with remaining dough, rerolling and cutting scraps.


Frost with thin frosting and cover with course sugar.


Pairs Well With


Notes

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