In the grand scheme of a holiday cookie mix, typically packed with chocolate and spice, a bright pop of citrus is a welcome addition. In the coming posts, I’ll hit all the citrus notes – orange, lime and today, lemon. Lemon Poppyseed in fact, one of the most classic of the citrus combinations.
This is pretty straight forward – fresh lemon zest and juice and poppyseeds are blended into the base dough. Today, I rolled them into balls but the dough can easily be formed into a log and sliced into coins too. Once cooled, they take a little dip in a bright and tangy lemon glaze to amp up the flavor just a bit more. Simple, easy and utterly delicious.
STRESS THERAPY BAKING FACTOR: EASY ON REPEAT. Take that base dough, add a few things and there you go. The bright freshness of the lemon is really welcome to cut through the richness of the typical holiday overindulgence.
2016 One Dough/12 Days of Cookies lineup: Butter Rum Bars, Candied Ginger Spice Buttons, Coconut Lime Sticks, Cranberry Pistacho Coins, Dark Chocolate Mocha Sandwich Cookies, Hazelnut Buttons, Jam Thumbprints, Mexican Chocolate Crinkles, Pecan Triangles, Peppermint Crisps, Rosemary Apricot Shortbread, Russian Tea Cakes
2017 One Dough/12 Days of Cookies lineup to date:
Basic Butter Cookie Dough + tips for planning
Day 1 – Cream Cheese Wreaths
Day 2 – Raspberry Linzer Bars
LEMON POPPYSEED BUTTONS
Basic Butter Cookie Dough – recipe here
- Preheat oven to 350ºF and line 2-3 sheet pans with silicone baking mats or parchment paper.
- For the cookies: In a standing mixture fitted with the paddle attachment, combine room temperatute butter cookie dough, lemon zest, lemon juice and poppyseeds on medium speed until thoroughly combined.
- Roll 1 Tablespoon of the dough into small balls and space 1” apart on prepared baking sheets. (you can freeze the cookie balls at this point for up to 3 months. Bake directly from the freezer, adding a few minutes to the baking time.)
- Bake 8-10 minutes until slightly firm to the touch and very lightly browned, rotating the sheet pans halfway through baking.
- Transfer to a wire rack to cool completely before glazing.
- For the glaze: whisk together the powdered sugar and poppyseeds with enough lemon juice to make a thick but pourable glaze.
- Dip the cookies, round side down, in the glaze letting the excess drip off. Place back on the parchment lined sheet pan and let set – at least 30 minutes.
STRESSCAKE 
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