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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 2/3 cup |
| eggs: 1 (large) |
| lemon zest: 2 tsp (freshly grated) |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| poppy seed: 1 Tbl |
| powdered sugar (unsifted): 1 cup |
| lemon juice: 2 Tbl (fresh) |
Iced Lemon Poppy Seed Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350°F.
- COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
- Beat in the egg and lemon zest.
- Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
- Stir in the poppy seeds with the mixer on low speed.
- Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
- Bake for 11-12 minutes, or until edges are lightly golden.
- Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
- GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
- Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.