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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from a cookbook Mrs. Fields Cookie Book , which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 1/2 teaspoons lemon zest (freshly grated is recommended) |
1 teaspoon ground coriander |
2 tablespoons poppy seeds |
3/4 cup salted butter, softened |
1 cup white sugar |
2 large egg yolks |
1 large egg |
1 1/2 teaspoons lemon extract |
Directions:
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.
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