These delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch. (Poppy seeds can turn rancid quickly, so purchase them from a store with a high turnover and keep them in the freezer.)
Recipe information
Yield
makes 2 1/2 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1/2 cup (1 stick) butter, and stir until melted.
Step 2
Whisk together flour, baking powder, and salt in a bowl. Put remaining 1/2 cup butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Add egg and reserved lemon butter; mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Reduce speed to low. Mix in flour mixture and poppy seeds.
Step 3
Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons lemon zest in a small bowl. Roll dough into 1 1/4-inch balls; roll balls in lemon-sugar mixture. Space 2 inches apart on baking sheets lined with parchment paper. Press each with the bottom of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.
Step 4
Bake until just browned around edges, 12 to 13 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.
