Lemon Poppyseed Cookies

From annies-eats.com

I love lemon.  I can't recall anything lemon-flavored that I did not enjoy.  These cookies were not an exception.

I followed this recipe exactly, but for some reason my cookies took 15 minutes to bake, instead of the 9-11 called for.  They were almost more in between a muffin and a cookie, being that they were softer than I expected.  Though, they were still quite good, and almost melt in your mouth!

Ingredients

For the cookies:

1½ cups all-purpose flour

½ tsp. baking powder

¼ tsp. salt

1 tbsp. poppy seeds

8 tbsp. unsalted butter, at room temperature

2/3 cup sugar

2 tbsp. lemon zest

1 large egg

For the glaze:

½ cup confectioners' sugar

1-2 tbsp. freshly squeezed lemon juice

Directions

Preheat the oven to 350° F.  Line two baking sheets with parchment paper.  In a small bowl, whisk together the flour, baking powder, salt and poppy seeds.  Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the lemon zest and egg until blended.  Mix in the dry ingredients on low speed just until incorporated.

Drop balls of dough onto the prepared baking sheets about 2 inches apart.  Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown).  Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool before glazing. 

To make the glaze, combine the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies.  Glaze the cookies and let the glaze set before serving.  Store in an airtight container.

Yields: 24 cookies