Lemon Poppy Cookies

I make a lot of fancy desserts. But sometimes, due to time, or tastes, or whatever reason, I just need something a little simpler. Enter these cookies.

I made these for an office potluck a few weeks ago. A series of events–the scheduling of the event on a Tuesday, it being my night to make dinner, and my ability to totally forget something until it’s right upon me–made it so that I needed to make something in a hurry, that would still taste good.

Enter these cookies, which had caught my eye in Everyday Food magazine. But honestly, what doesn’t catch my eye in that magazine? I knew I wanted to make them, but I wasn’t sure when until I remembered the potluck. What a perfect dessert–light and crunchy–to end a heavy work food binge.

Lemon Poppy Cookies
Adapted from Everyday Food Magazine

These are lovely light tea cookies. Light and crispy, with a great lemon poppy flavor. If you’re a fan of light sweets, or lemon and poppy, this is one for you to try. And they’re so easy, they’re always something to keep in mind if you have to take something somewhere in a hurry.

Ingredients:

1/2 cup all purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/2 cup sugar
2 large egg yolks
2 tablespoons poppy seeds
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350. In a medium bowl, combine flour, salt, and baking soda. In a small bowl mix together sugar, egg yolks, poppy seeds, oil, lemon zest and vanilla. Stir egg mixture into flour mixture until combined (dough will be dry).

Drop dough by teaspoonfuls two inches apart onto two parchment lined sheets. Bake until golden brown 10-14 minutes. Transfer cookies while hot to racks.

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