These buttery cookies are crisp on the outside and tender on the inside. And don't skip the glaze. It's mouth-puckering sweet and tart.
Makes about 2 dozen cookies.
1 cup sugar
1 cup butter, softened
1 large egg
1 3/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
zest 1/2 lemon
1 1/2 cups confectioners' sugar
1 tablespoon milk
juice of 1 lemon (about 2-3 teaspoons)
zest of 1/2 lemon
1 teaspoon poppy seeds
1. Preheat oven to 375 degrees F.
2. For the cookies: In a large bowl, mix sugar, butter, and egg. Stir in remaining ingredients.
3. Drop dough in heaping tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10-12 minutes, or until the edges are golden brown. Transfer to a wire rack. Cool completely before glazing.
4. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the cookie rack before glazing cookies. Drizzle glaze over cookies. Allow to cool completely until the glaze hardens. Cookies can be stored in an air-tight container for up to a week.