This recipe comes from a cookbook "Mrs. Fields Cookie Book", which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander.
- In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
- In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
- Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.
Ooooh love the subtle taste and lack of super sweetness! My sister forgot to bring me her coriander so I skipped out this time but I'd love to try it next time! In my oven they were perfect after 20 minutes.
I left a review once, but it has disappeared! I think I accidently substituted coriander for another Indian spice, but these were still delicious. Very buttery. Lovely.
Hmmm a delicious little cookie!. I wanted a cookie that was a little different and I did use the coriander and they tasted really lovely! The poppyseeds give them a nice bit of a crunch. So glad I made these as I will do so again for sure. Di :)