I’ve been at it again.  I know what you’re thinking- I’ve traded in knitting for cookies and crochet.  But that’s not the case… I just have a lot of secret knitting projects right now that I just can’t share quite yet.  But in the next few months everything will be revealed!

In the meantime I baked more cookies!  As if all the food at thanksgiving dinner wasn’t enough I had to bake another batch of cookies on Saturday.  Yes, another shortbread recipe…. I know I’ve lost my mind.  But these were pretty good.  These Lemon Poppy Seed cookies aren’t too sweet like the other cookies I’ve been baking lately, which makes them less addictive and a great companion for some nice strong black tea.

Servings: makes 20-22 cookies


1 cup flour

1/3 cup confectioners sugar

1 softened stick of butter

2 egg yolks

1 tsp vanilla extract

2 tsp poppy seeds

zest of two medium lemons (I used Myer lemons)


In a bowl mix together the flour and sugar.  Add the butter and mix in carefully (I used a fork for this task).  Then add in the egg yolks and vanilla extract and mix in well.  Now you will add in the lemon zest and poppy seeds and mix them in well.  Roll out the dough into a log that measures about 1.5″ in diameter and wrap in parchment paper.  Refrigerate the log for at least 1 hour.  Preheat the oven to 325º.  Cut the log into pieces about 1/3″ thick.  Bake cookies on a parchment lined baking sheet for 10-15 minutes.  The cookies will not change color much, the longer you leave them in the oven the crumblier they will get.  Enjoy these cookies with a nice hot cup of tea!




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