LEMON POPPYSEED CRISPS  Source: Martha Stewart

PREHEAT OVEN TO 350*         Makes About 30 cookies
INGREDIENTS:

¼ cup fresh lemon juice - about 2 large lemons or 3 small ones

  3 ½ tsp finely grated lemon zest DIVIDED-3 large lemons

  1 cup (2 sticks) room temp unsalted butter 

DIVIDED

  2 cups all-purpose flour (½ white ½ wheat is fine)

  1 tsp baking powder

  ½ tsp table salt

  1 ½ cup sugar. DIVIDED 1 CUP & A ½ CUP

  1 large egg

  1 TBLS poppy seeds (they’re still good if you don’t have these)

  1. Bring lemon juice to a slow boil. 
    WATCHING CAREFULLY, cook until it is reduced to 1/8 cup. (3-5 minutes) 
    
    Remeasure it in a LIQUID measuring cup.
   Stir 1 stick of the room temperature butter into the warm lemon juice. Set aside.
  1. Whisk together flour, baking powder, salt
  2. Cream the other stick of butter with 1 c sugar until smooth. Then add the egg and 
    
    reserved lemon butter. BEAT for 3 minutes until pale yellow. Then add vanilla and 2 tsp 
    
    of the lemon zest
  3. Add the flour mixture and the poppyseeds. Mix just until flour is incorporated. 
    
    NOTE: IF IT SEEMS TOO THIN ADD UP TO ½ CUP MORE FLOUR! 
    
        Chill for 20 minutes or more.
  4. Mix ½ cup sugar and the rest of the zest (1 ½ tsps)
  5. Roll the chilled dough into golf ball size balls. Roll the balls in the sugar/zest mixture.
  6. Placing the balls 2” apart, bake on parchment lined cookie sheets 12-14 minutes. 
    
    Cool and enjoy!

Lemon Poppy Seed Crisps recipe