Recipe

A A A

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp lemon zest (freshly grated is recommended )
• 1 tsp ground coriander
• 2 tbsp poppy seeds
• 3/4 cup salted butter, softened
• 1 cup white sugar
• 2 large egg yolks
• 1 large egg
• 1 1/2 tsp lemon extract

• 1 In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
• 2 In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
• 3 Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
• 4 Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.