This is the first cookie I've made that I didn't like. I'm not a big poppy seed fan, but the cookie itself seemed dense and not too lemony. At the end of this recipe it did say to store in a container with a slice of apple for 2 days and it would soften up. Guess I don't want to wait for 2 days to eat my cookies...
Ingredients: 2 eggs, 1 cup granulated sugar, 1 teaspoon grated lemon peel, 2 cups all-purpose flour, 1/4 cup of ground almonds, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 cup poppy seeds.
Instructions: Preheat oven to 350 degrees. In large mixing bowl beat eggs, sugar, and lemon peel until light and fluffy. Sift flour, cinnamon, cloves, nutmeg, baking powder, salt and pepper all together and mix in with egg, sugar and lemon mixture until completely combined. Add in poppy seeds and almonds.
With floured fingers, roll into balls and place on ungreased baking sheets about 1/2 inch apart. Bake 13-15 minutes or until lightly browned on bottom. These cookies retain their shape and crackle slightly on top. Remove from oven and transfer to cooling racks.
Makes about 4 dozen cookies.
I'll try putting some in a container with a slice of apple and leaving for 2 days...have my doubts that I'll like them any better, but stay tuned for further comments.
Another recipe for Lemon Poppy Seed Cookies is on my list, so sometime in the days ahead I will try again...
Be brave, try this one and send me your comments on what would make it better (definitely more lemon peel; maybe some lemon juice; maybe some butter???)
Cookies still Rule!!! (even if today's don't)