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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Taking the lemon poppyseed cake to new heights :) Ingredients:
2/3 cup granulated sugar |
1/2 cup butter, softened |
1 egg |
2 teaspoons grated lemon peel |
1 1/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon poppy seed |
1 cup powdered sugar |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 350°F.
2. For cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds on low speed.
3. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute; transfer to wire racks and cool completely.
4. For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.
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