Baking Classics: Lemon-Poppy Seed Butter Cookies

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The Technique

Lemon-Poppy Seed Butter Cookies

From quality ingredients that are measured properly to blending & portioning them just so, you can create a batch of cookies that replicate those from a fine bakeshop. With a few pointers, you’ll be well on your way to baking pan after pan of irresistible cookies & know you’ve created something a little more wholesome. Lemon-Poppy Seed Butter Cookies are a lovely addition to any special gathering large or small & the good news is that the dough may be portioned into the logs, then baked later. Simply place them in the refrigerator, then slice & bake the cookies as instructed. Learn how to make this classic flavor combination in a fresh new way.

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaSouthern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Poppy Seed Butter Cookies
makes 8 dozen

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp lemon zest
1 1/2 tsp fresh lemon juice
1 1/2 cups all purpose flour
2 Tbsp poppy seeds
1/2 tsp baking powder
1/4 tsp kosher salt

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg, the lemon zest & the lemon juice. Mix the dough just until blended. Whisk together the flour, the poppy seeds, the baking powder & the salt in a small bowl. Add to the butter mixture. Blend on Low speed just until the dough comes together. Divide the dough into thirds on a floured surface. Roll each piece into a 7 1/4 x1-inch log; wrap each log with plastic. Chill 2 hours or up to 2 days.

Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces. Place 1-inch apart on parchment paper-lined half sheet pans. Bake, in batches, on the center oven rack 12 to 14 minutes or until the edges begin to brown. Cool completely. Store in an airtight container up to 5 days.

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{testing notes}

How To Make Lemon-Poppy Seed Butter Cookies

The first step to handcrafting something stellar is to begin with quality ingredients. The rest comes down to utilizing the proper procedure & not cutting corners. Refrigerator cookies may be made with simple or more complex flavors. Once you have a recipe formula you prefer, it may be used to make a variety of delicious combinations that pair well together. 

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 1

Divide the dough into thirds on a floured surface. Roll each piece into a 7 1/4 x1-inch log; wrap each log with plastic. Chill 2 hours or up to 2 days.

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 2

Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces.

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 3

Place 1-inch apart on parchment paper-lined half sheet pans.

Lemon-Poppy-Seed-Butter Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-Rebecca-Gordon-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 4

Bake, in batches, on the center oven rack 12 to 14 minutes or until the edges begin to brown. Cool completely. Store in an airtight container up to 5 days.

The Tune
“You Betcha” Anita O’day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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