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2 cup All-purpose flour
1/2 teaspoon Baking powder
1 1/2 teaspoon Freshly grated lemon zest
1 teaspoon Ground corriander
2 tablespoon Poppy seeds
1/4 cup Salted butter; softened
1 cup White sugar
2 large Egg yolks
1 large Egg
1 1/2 teaspoon Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk
and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of
bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until
combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies
are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
1/2 teaspoon Baking powder
1 1/2 teaspoon Freshly grated lemon zest
1 teaspoon Ground corriander
2 tablespoon Poppy seeds
1/4 cup Salted butter; softened
1 cup White sugar
2 large Egg yolks
1 large Egg
1 1/2 teaspoon Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk
and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of
bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until
combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies
are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
