LEMON-POPPY SEED-ALMOND COOKIES

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Lemon-Poppy Seed-Almond Cookies image

A nice holiday cookie. Prep time includes refrigeration time and cooling time. From a recipe by Rose Beranbaum.

Provided by Outta Here

Categories     Dessert

Time 2h12m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
6 tablespoons poppy seeds
1/4 teaspoon salt
3/4 cup sugar
1 cup unsalted butter, softened
2 large egg yolks
2 teaspoons vanilla extract
2 tablespoons lemon zest, finely grated
1 cup blanched almond, sliced
powdered sugar, for dusting

Steps:

  • In a small bowl, whisk together the flour, poppy seeds, and salt.
  • In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
  • At low speed gradually beat in flour mixture, just until incorporated.
  • Cover bowl with plastic and refrigerate for at least 1 hour.
  • In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
  • Transfer nuts to a small bowl.
  • Preheat oven to 350°F
  • Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
  • Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
  • Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
  • Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
  • Store in an airtight container at room temperature or in the freezer.

Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 7.1, Cholesterol 50.4, Sodium 37.8, Carbohydrate 18.8, Fiber 1.5, Sugar 9.3, Protein 3.8

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