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Lemon Poppy Seed Cookies

 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.
Nutritional 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.