Lemon Poppy Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 1 egg
02 - 1 egg yolk
03 - 1 stick (1/2 cup, 8 tablespoons) butter
04 - 1/2 cup powdered sugar
05 - 1/3 cup granulated sugar
06 - 1 tablespoon lemon juice
07 - 1/2 tablespoon lemon zest
08 - 1 teaspoon lemon extract
09 - 2 cups regular white flour
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1 tablespoon poppy seeds
13 - 1/2 cup lemon curd (using homemade is better)

→ For the Lemon Poppy Seed Glaze

14 - 1/4 cup + 1 tablespoon powdered sugar
15 - 2 tablespoons butter
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon lemon zest
18 - 1/2 teaspoon poppy seeds

# Instructions:

01 - Take 8 spoonfuls of lemon curd and drop them onto a sheet lined with either plastic wrap or parchment. Spread each one into a circle about 1/4 inch thick. Freeze these until firm—roughly 1-2 hours.
02 - Turn on the oven to 350°F (180°C) and let it warm up. Lay down parchment paper on a cookie sheet and set it aside.
03 - Beat together the butter, powdered sugar, and granulated sugar until it’s creamy and smooth. Throw in the egg, the extra yolk, the lemon juice, lemon extract, and lemon zest, then mix well.
04 - Blend in the flour, salt, baking powder, and poppy seeds until everything is blended evenly into the dough.
05 - Scoop out dough portions, flatten them in your hands, and put a frozen lemon curd scoop in the middle. Wrap the dough around the filling, roll into a ball, and flatten into discs about 1/2 inch thick.
06 - Pop the cookies onto your baking sheet and bake for 12 to 13 minutes. Leave them to completely cool on the tray—you might think they’re not done, but they’ll finish cooking as they set.
07 - Melt the butter in a small pot over medium heat. Stir in the powdered sugar, lemon juice, and lemon zest. Let it come to a simmer, then take it off the heat. Add the poppy seeds and mix them in.
08 - Brush the cooled cookies with the glaze. Allow it to dry for a few minutes before serving or storing.

# Notes:

01 - Homemade lemon curd works better than store-bought, as it freezes more solidly.
02 - Store cookies in a sealed container in the fridge for up to a week.
03 - The cookies stay soft in the middle because of the lemon curd; they aren’t underbaked.

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