Baking Classics
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
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{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.
The 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.
No. 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.
No. 2
Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces.
No. 3
Place 1-inch apart on parchment paper-lined half sheet pans.
No. 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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Be sweet.
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