Lemon Poppyseed Cookies

I N G R E D I E N T S

112g non-dairy butter
150g granulated sugar
1 tsp vanilla extract
1 tsp lemon extracat
250g all-purpose flour
0.5 tsp baking soda
0.25 tsp salt
Juice from 1.5 large lemons
Zest from 1.5 large lemons
20g poppy seeds
85g white chocolate chips
200g powdered sugar

I N S T R U C T I O N S

This recipe is based on this sugar cookie recipe.

  1. Preheat oven to 350F. Prepare a cookie sheet.
  2. Cream butter, vanilla extract, lemon extract, and sugar.
  3. Sift together dry ingredients. Exclude the white chocolate chips, poppy seeds, and zest.
  4. Combine ingredients by mixing by hand, pastry dough-style, until a cohesive ball is formed. Add small amounts of lemon juice if the dough is too dry to come together.
  5. Add the lemon zest, poppy seeds, and white chocolate chips. Combine.
  6. Form into balls, ~1" diameter.
  7. Place on cookie sheet. Bake 30 min.
  8. While the cookies are baking, combine powdered sugar and remaining lemon juice in a small bowl. Slowly add the lemon juice until the mixture is an opaque, thick glaze. You might not use all of it.
  9. After the cookies are out of the oven and cool, dip the tops in the glaze. Allow to harden.