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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
Yield: 2 dozen.
*Note: Watch your time carefully on these cookies.
Some of her various cookie recipes are done perfectly
at the time she states, but others are crispy with all
the chewiness baked out of them at the time she gives.
| Ingredients:
2 Cup(s) all-purpose flour
-1
1 1/2 Teaspoon(s) freshly grated lemon zest
1 Teaspoon(s) ground corriander
2 Tablespoon(s) poppy seeds
1/4 Cup(s) salted butter, softened
1 Cup(s) white sugar
2 large egg yolks
-1 large whole egg
1 1/2 Teaspoon(s) pure lemon extract |
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