LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
CRISP LEMON COOKIES
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
- Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
- Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
- Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
LEMON POPPY SEED CRISPS
This has become a standard in our house. Even though it has 'grown up' ingredients, the kids all love it! Adults too! It is CRUCIAL to use parchment paper or a silicone sheet, greasing the baking sheet is not enough, the cookies WILL stick. From Martha Stewart's Holiday Cookies magazine
Provided by Amethyst42
Categories Drop Cookies
Time 33m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat your oven to 350.
- Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
- Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
- Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
- Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
- Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
- Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.
Nutrition Facts : Calories 128.7, Fat 6.5, SaturatedFat 4, Cholesterol 22.5, Sodium 107.7, Carbohydrate 16.7, Fiber 0.3, Sugar 10.1, Protein 1.2
LEMON-POPPY SEED DROPS
Provided by Alison Leigh Cowan
Categories easy, quick, dessert
Time 40m
Yield 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the flour, poppy seeds and salt. Set aside. In a large bowl, cream together the butter and the sugar until fluffy. Add the egg yolks, vanilla extract and lemon zest. Stir until well mixed. Add the dry ingredients, and stir only until they are incorporated and dough pulls together into a ball. Do not overmix.
- Drop the dough from a teaspoon onto ungreased cookie sheets, leaving an inch between the cookies. Bake for 15 minutes, or until the cookies are lightly browned around the edges.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 21 milligrams, Sugar 5 grams, TransFat 0 grams
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