Ingredients: |
Ingredients: 1 1/2 sticks unsalted butter,
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons grated lemon zest (from about 2 large lemons)
1 1/3 cups granulated sugar, divided
1 2/3 cups spooned and leveled all-purpose flour, plus more for dusting
1 tablespoon cornstarch
3 tablespoons poppy seeds (see note)
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Directions: |
Directions:1. Line 2 baking sheets with parchment paper or nonstick baking mats.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla extract, salt, lemon zest, and 2/3 cup of the granulated sugar. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth and fluffy, 2 to 3 minutes. Turn the mixer off and add the flour, cornstarch and poppy seeds. Mix on low speed until a soft dough forms, 2 to 3 minutes. Stop the mixer and squeeze a small amount of dough-it should hold together. If it doesn't, add 1 tablespoon of water and keep mixing for about 15 seconds.
3. Transfer the dough to a lightly floured work surface and press together into a ball. Dust the top of the dough with flour and roll it out to a 1/2 inch thick sheet. Using a 1 1/2 inch round cookie cutter, cut out the cookies and use an offset metal spatula to transfer them to the prepared baking sheets, spacing about 1 inch apart (12 per sheet). Press the dough scraps together into a ball and repeat the rolling and cutting process. Freeze the cookies for 15 minutes. (If you can't fit both sheets in your freezer at once, consolidate them all onto 1 sheet, then divide them ack onto 2 sheets for baking.)
4. While the cookies are freezing, place the remaining 2/3 cup granulated sugar in a medium bowl. Preheat the oven to 350º F. and set the racks at the upper-middle and lower-middle positions.
5. Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies are light golden brown, 13 to 15 minutes. Let the cookies sit for 5 minutes, until cool enough to handle, then gently toss them one by one in the sugar to coat them on all sides. (The cookies need to be warm for the sugar to stick, so don't wait too long.) Place the cookies bak onto the baking sheets and let them coold completely. |
Personal
Notes: |
Personal
Notes: Note:
Poppy seeds go bad rather quickly, so I recommend storing any leftovers in the fridge or freezer to prolong their life.
Make Ahead:
The cut-out cookies can be stored in the freezer, tightly wrapped in plastic, for several months. When ready to make, bake directly form frozen.
Storage:
The coolies will keep in an airtight container at room temperature for up to 1 week.
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