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Lemon Poppy Seed Cookies

These soft cookies are definitely a comforting old-fashioned variety everyone will enjoy.

42 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

Ingredients

1/2 cup poppy seed filling
2 teaspoons lemon juice
1 cup butter, softened
1-1/2 cups sugar
3 egg yolks
1 tablespoon grated lemon peel
2 teaspoons lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons baking soda
3/4 cup buttermilk
FROSTING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 cup 2% milk
2 teaspoons lemon extract
1 teaspoon grated lemon peel
Poppy seeds, optional

Directions

In a small bowl, combine the poppy seed filling and lemon juice; set
aside. In a large bowl, cream butter and sugar until light and
fluffy. Beat in the egg yolks, lemon peel and extracts. Combine the
flour, baking powder and baking soda; gradually add to creamed

2 of 2

Lemon Poppy Seed Cookies (continued)

Directions (continued)

mixture alternately with buttermilk, beating well after each
addition.
Drop by tablespoonfuls onto greased baking sheets. Using the end of a
wooden spoon handle, make an indentation about 1/2 in. deep in the
center of each. Fill with about 1/2 teaspoon of poppy seed filling.
Top with a teaspoonful of dough.
Bake at 350° for 14-16 minutes or until edges are golden brown.
Remove to wire racks to cool.
For frosting, in a large bowl, beat the confectioners' sugar, butter,
milk, extract and lemon peel until blended. Spread over cookies.
Sprinkle with poppy seeds if desired. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 163 calories, 6 g fat (3 g saturated fat), 29 mg cholesterol, 115 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.