So needless to say I was less than thrilled when my ladies group decided that the thing we would do for our December fun night was to have a Christmas cookie exchange. Drat! The thought of bringing home 8 dozen other cookies was no problem. My kids and hubby would be thrilled. Let's just say they don't get a lot of homemade cookies and baking. I'd bring that home any day. But it was the thought of baking something other than your standard chocolate chip or brownie that was giving me nightmares. And to top that off, 8 dozen of 'em. And have them taste good. Where on earth is Paula Dean when you need her anyway?
Then I came across this little recipe. And being Hungarian how could I resist it? Lemon and poppyseeds? Heaven. And you don't have to roll them out or have them make a certain shape? Ok, sold. I tried a batch out on my unsuspecting little family unit. With bated breath I waited for the verdict. They loved them!! Raved about them, even! They were so thrilled with them, that guess what, not only do the ladies group get them tonight in lovely little Christmas bags, but I present the recipe to you especially any of you my friends, who like me, are a little baking challenged. Barb & Beck, well, you're welcome to take it too, if you don't feel it's too easy for the likes of your baking prowess. And I mean that in the most standing in awe of your talents kind of way!
2/3 cup granulated sugar
1/2 cup (1 stick or square) butter or margarine, softened
2 tsp. grated lemon peel
1 1/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. poppy seeds
glaze: 1 cup icing sugar
2 Tbsp. lemon juice
Preheat oven to 350 degrees F.
Beat granulated sugar and butter in large bowl at medium speed until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt, gradually add to butter mixture. Stir in poppy seeds at low speed.
Drop dough by teaspoons onto ungreased cookie sheets. (I used the Pampered Chef small size cookie scooper thingy). Bake 7-9 minutes or until lightly browned. (Start with the smallest amount of time and keep an eye on them for the first batch and then you're okay for the rest with the time. The original recipe said 11 minutes but mine were done in 8). Let stand 1 minute and then transfer to wire racks.
Mix glaze and drizzle over cookies. Let sit until glaze fully sets.
Makes about 3 dozen.
*UPDATE* I'm so excited! Someone actually asked me a semi-technical question about baking! And what's better, I know how to answer. :vD Chris asked me if I used fresh lemon peel or the dried store bought kind. The original recipe did not specify. I used fresh because fresh always tastes better and then I used to juice of the fresh lemon in the glaze.