Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.
  2. In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
  3. 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.
  4. 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.
Most Helpful

5 5

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.

5 5

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.

5 5

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 :)