Description
Delightful cookies that blend bright lemon flavor with the crunch of poppy seeds, featuring a luscious lemon curd filling.
Ingredients
- 1 stick (1/2 cup) butter
- 1/2 cup powdered sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbsp lemon juice
- 1 tsp lemon flavoring
- 1/2 tbsp lemon zest
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 1/2 cup lemon curd
- 1/4 cup + 1 tbsp powdered sugar (for glaze)
- 1 tbsp lemon juice (for glaze)
- 1/2 tsp lemon zest (for glaze)
- 2 tbsp butter (for glaze)
- 1/2 tsp poppy seeds (for garnishing)
Instructions
- Scoop out 8 tablespoons of lemon curd, place on a lined baking sheet, and freeze for 1-2 hours until solid.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and powdered sugar until smooth and creamy.
- Add the egg, egg yolk, lemon juice, lemon extract, and lemon zest; mix until well combined.
- Gently fold in flour, salt, baking powder, and poppy seeds until just combined.
- Scoop portions of dough, flatten slightly, place 1 tablespoon of frozen lemon curd in the center, fold and roll into a ball, then flatten to about 1/2 inch thick.
- Arrange cookies on the prepared baking sheet and bake for 12-13 minutes.
- Allow cookies to cool completely on the baking sheet.
- Prepare the lemon butter glaze by mixing powdered sugar, lemon juice, lemon zest, and melted butter; drizzle over cooled cookies.
Notes
Use room temperature ingredients for best results. Allow cookies to cool completely before glazing to prevent melting.
