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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 42 |
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These soft cookies are definitely a comforting old-fashioned variety everyone will enjoy. 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 king arthur unbleached 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:
1. 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 mixture alternately with buttermilk, beating well after each addition.
2. 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.
3. Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
4. 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.
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