Ingredients :
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1 large egg, room temperature
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 6 tablespoons lemon juice
- 1-1/2 teaspoons poppy seeds
Directions :
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
- In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
- Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
- Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.
