Description
Description Delightful cookies combining tangy lemons, sweet raspberries, and a delicate poppy seed crunch, perfect for any occasion.
Ingredients
- ½ cup ( 1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup powdered sugar
- 1 ½ to 2 tablespoons lemon juice (for the glaze)
- ½ teaspoon lemon zest (optional, for the glaze)
- 2 tablespoons raspberry jam (seedless preferred)
- 1 teaspoon warm water
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Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until smooth.
- Whisk together the all-purpose flour, baking soda, salt, and poppy seeds in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Portion out 1 ½ tablespoons of dough for each cookie, placing them 2 inches apart on the baking sheet.
- Bake for 9 to 11 minutes, until the edges are just lightly golden, then allow them to cool for 5 minutes before transferring to a wire rack.
- For the glaze, whisk the powdered sugar and lemon juice until smooth; drizzle it over the cooled cookies.
- For the raspberry drizzle, stir raspberry jam with warm water and drizzle over the glazed cookies.
- Allow the glaze to set before serving.
Notes
- Notes
- Store at room temperature in an airtight container for up to 3-4 days. Refrigerate for up to a week or freeze for up to 2 months.