It’s January, so who would think that lemons are the ingredient to use, but it is Meyer Lemon season, and I made some fresh lemon curd which led to making these little cookies. Who doesn’t love that whole lemon poppy seed combination! Even the cookies themselves as quite fresh and clean tasting thanks to lemon zest, lemon juice and lemon extract. A quadruple dose of vitamin c (to keep that scurvy at bay!)
1 cup butter, softened to room temperature
1 cup granulated sugar
1 teaspoon lemon extract
1 tablespoons lemon juice
zest from 1/2 lemon
2 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons poppy seeds
1/2 cup lemon curd (my recipe here, but you can also use store bought)
powdered sugar, for dusting
You will also need two cookie cutters — one larger for the bottoms and one smaller, to cut the whole in the middle.
In mixing bowl, cream together unsalted butter, sugar and egg until light and fluffy. Add in lemon juice, lemon extract, lemon zest, salt and poppy seeds and mix until smooth and well combined. Add in the flour, baking powder and baking soda and mix until you have a smooth dough. Chill in refrigerator 2-3 hours or until firm enough to be rolled.
Preheat over to 400F.
Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with the larger cutter. Cut centers out of half of cookies with a smaller cutter. Make sure that you have an even number of solid and cut out cookies. Bake for 10 – 12 minutes; cool on wire racks.
Spread solid cookies with the lemon curd and then sandwich with a cut out cookie. Dust with powdered sugar.