How To make Mrs. Fields Lemon Poppy Seed Cookies
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 t Ground corriander
2 tb Poppy Seeds
1/4 c Salted butter, softened
1 c White sugar
2 lg Egg yolks
1 lg Whole egg
1 1/2 ts Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25* minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. *Note: Watch your time carefully on these cookies. Some of her various cookie recipes are done perfectly at the time she states, but others are crispy with all the chewiness baked out of them at the time she gives.
How To make Mrs. Fields Lemon Poppy Seed Cookies's Videos
The WORST Cookies EVER
I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
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Lemon Poppy Seed Cookies Video
These Lemon Poppy Seed Cookies are the perfect sweet treat for November 11th. Our cookies are buttery, flaky, and so lemony - they crumble deliciously and are melt in your mouth amazing. To really boost the lemon flavour, we add both lemon juice and lemon zest to this recipe. Let's get baking!
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Lemon Poppy Seed Cookies
For the full recipe, visit:
Lemon Poppy Seed Cookies - crispy on the outside, tender on the inside, lemony sweet treat. If you love lemon, these are the cookies for you.
Lemon Poppyseed Thumbprints
Easy Lemon Poppyseed Shortbread Thumbprint Cookies with lemon curd! This is a sneak peek into my cookbook - the perfect cookie for lemon lovers! Buttery, crunchy, tart and sweet!
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PRINTABLE RECIPE:
3/4 cup (170g) unsalted butter, softened
1/3 cup (67g) granulated sugar
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ teaspoons poppyseeds
3 tablespoons Lemon Curd
Powdered Sugar, for dusting
Lemon Curd Recipe:
1. If using homemade lemon curd, make sure it’s prepared and chilled overnight.
2. Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
3. Cream butter and sugar in a large bowl using a hand or a stand mixer. Add zest, extract, and salt. Slowly mix in flour until mixture is combined. Stir in poppyseeds.
4. Scoop balls of dough that are about ¾-1 tablespoon in size. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.
5. Use your knuckle or thumb, or the back of a ¼ teaspoon, to press an indent in the center of each cookie. Fill each indent with ¼ teaspoon of lemon curd per cookie.
6. Bake, rotating pans throughout baking, for about 11-16 minutes, or until the cookie is no longer glossy and bottoms turn light golden.
7. Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 2 months.
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