Lemon-Poppy Seed-Almond Cookies
A nice holiday cookie. Prep time includes refrigeration time and cooling time. From a recipe by Rose Beranbaum.
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 6tablespoons poppy seeds
- 1⁄4teaspoon salt
- 3⁄4cup sugar
- 1
- 2large egg yolks
- 2teaspoons vanilla extract
- 2
Topping
- 1cup blanched almond, sliced
-
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DIRECTIONS
- In a small bowl, whisk together the flour, poppy seeds, and salt.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
- At low speed gradually beat in flour mixture, just until incorporated.
- Cover bowl with plastic and refrigerate for at least 1 hour.
- In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
- Transfer nuts to a small bowl.
- Preheat oven to 350°F
- Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
- Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
- Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
- Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
- Store in an airtight container at room temperature or in the freezer.
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