If you've been following along, you may remember Cookie Recipe #16 Lemon Poppy Drops and how I wasn't a fan. Well, I've tried another Lemon Poppy Seed recipe and this one is a winner. A soft cookie with a light lemon flavoring, a hint of coriander and the tiny bits of poppy seeds make for a great combo.
Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoon freshly grated lemon zest, 1 teaspoon ground coriander, 2 tablespoons poppy seeds, 3/4 cup butter, softened, 1 cup granulated sugar, 2 large egg yolks, 1 large whole egg, 1 1/2 teaspoons pure lemon extract.
Instructions: Preheat oven to 300 degrees. In a medium bowl combine flour, baking soda, lemon zest, coriander and poppy seeds; mix well and set aside. In another mixing bowl cream butter and sugar; add egg yolks, egg, and lemon extract; beat until light and fluffy. Add the flour mixture and mix just until combined-do not overmix.
Drop by rounded tablespoons onto ungreased baking sheets about 2 inches apart. Bake in preheated 300 degree oven about 20 minutes, or until cookies are slightly browned around the edges. Remove from oven and transfer to cooling racks.
Makes 2 - 2 1/2 dozen cookies.
(Mrs. Fields Cookie book, published by Time-Life Books, 1992)