Ingredients
Scale
For the cookies
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 8 tablespoon unsalted butter (at room temperature)
- 2/3 cup sugar
- 2 tablespoon lemon zest
- 1 teaspoon almond extract
- 1 large egg
For the glaze
- ½ cup confectioners’ sugar
- 1–2 tablespoons freshly squeezed lemon juice
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Mix in the almond extract and egg until blended. Mix in the dry ingredients on low speed just until incorporated.
- Drop balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool a bit before glazing.
- To make the glaze, whisk together the confectioners’ sugar, almond extract and 1 tablespoon of lemon juice. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies. Glaze the cookies and let the glaze set before serving. Store in an airtight container.
Notes
Recipe adapted from Baking Bites