Lemon, Poppy Seeds and Cornmeal Cookies

Lemon, Poppy Seeds and Cornmeal Cookies Ronit Penso

Due to another hectic week, I didn’t have the time to prepare a new post, so I’ve decided to re-post this recipe, from the earlier days of the blog. Many of you probably haven’t seen it, and those who did will hopefully enjoy a reminder for this tasty recipe. See you next week with a new recipe.
These thin and crunchy cookies, are perfect for a summer day: their fresh lemony flavor, combined with the crunchiness and taste of poppy seeds, goes great with cold iced tea or lemonade, with ice cream or sorbet.
In addition to all that, the cookies are very easy to assemble, require short baking time and can keep in the freezer for up to a month.
So it’s definitely worth it to prepare the whole amount and bake as many as you need whenever you feel like it. Try them and enjoy.

Makes: about 90 thin cookies
Prep time: 15 minutes
Chilling time: 1 hour
Baking time: 12-14 minutes

Ingredients:
1 stick (115 grams) butter, soft
1½ cups sugar
2 XL egg yolks
2 Tbs lemon zest
3 Tbs fresh lemon juice
1 cup flour
½ cup coarse cornmeal
½ cup poppy seeds
½ tsp cardamom powder
½ tsp baking powder
Dash salt

1. In a mixer bowl, fitted with the mixing hook, mix the butter, sugar, egg yolks and lemon zest on medium speed.
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso
2. Scrape the sided of the bowl and add the lemon juice, flour, cornmeal, poppy seeds, cardamom, baking powder and salt. Mix on medium-low speed, scraping the sides of the bowl occasionally.
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso
3. Transfer the dough to a work space and knead a bit by hand, to form the dough into a ball. Cut the dough into 4 equal portions.
4. On a work space, roll each portion of the dough into a log about 12” (30 cm) long. Wrap in wax paper. Place in the freezer for 1 hour and up to 1 month (in the later case, pack in freezer bags as well).
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso
5. To bake: preheat the oven to 350F (175C). Line a cookie sheet with baking paper. Slice with a heavy knife, into 0.8” (2 cm) thick slices. You should get about 24 slices from each log.
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso
6. Place the slices on the cookie pan, leaving enough space for the cookies to expand. Bake for 12-14 minutes. The cookies will seem pale on top, so it’s best to lift one gently with a spatula and check if the bottom is golden-brown.
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso
7. Transfer to a rack to cool completely. The cookies will harden as they cool. Keep in an airtight container for up to a week.
Lemon, Poppy Seeds and Cornmeal Cookies Ronit PensoLemon, Poppy Seeds and Cornmeal Cookies Ronit Penso Lemon, Poppy Seeds and Cornmeal Cookies Ronit Penso

78 thoughts on “Lemon, Poppy Seeds and Cornmeal Cookies

  1. platedujour says:

    Ronit what a great idea for my morning cookie:) I can’t start the day without my coffee and cookie thing. I could make them for the whole week or so. Thank you for sharing :)

    Like

  2. ChgoJohn says:

    I love citrus-flavored cookies, Ronit, and these, being they can be frozen, sound perfect. I can bake them and hide them in the freezer. If I left them on a platter they’d be gone by bedtime. There’s a bit of Cookie Monster in my blood. :)

    Like

  3. Touch2Touch says:

    When it comes to baking I’m pretty much a klutz, but these sound really good. I only have a hand mixer, but probably it would do the job —
    Hmmm, if it rains on Monday —-

    Like

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