Lemon-Poppy Seed-Almond Cookies

Recipe by Outta Here
READY IN: 2hrs 12mins
YIELD: 3 dozen




  • 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.