Lemon Poppy Seed Slices
Bradley and I finally did another cookie day. We have made a couple of different cookies, but didn't stop to take photos. We made Ginger Snaps and White Chocolate Cashew Craisin Cookies for our trip to Oregon. They were delicious! But Bradley has wanted to try the lemon poppy seed cookies for a long time, so we made them yesterday.
Elli doesn't like poppy seed muffins, so I didn't think she'd like these either. Well, she ate about 2 cookies, which is a lot for this little girl!
Here is the recipe:
3/4 cup butter (no substitutes), softened
1 cup sugar
1 tablespoon milk
2 teaspoons finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract, optional
2 1/2 cups all-purpose flour
1/4 cup poppy seeds
In a mixing bowl, cream butter and sugar. Beat in egg, milk, lemon peel and extracts. Add flour and poppy seeds; mix well. Shape into two 8" rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm. Unwrap and slice into 1/4" slices. Place 2" apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until edges are golden. Cool for 2 minutes before removing to wire racks to cool completely. Yield: 5 1/2 dozen.
**I didn't have any lemons for zesting, so I just added a little extra lemon juice.