Anyone have any fun plans this weekend? We have a busy but fun weekend planned. We are heading up to my parents house this afternoon. Tomorrow we are putting the dock in at the lake which is very exciting. Maybe not so much for the guys (only supposed to be around 52 and windy) but it means that summer is that much closer! And then on Sunday we are celebrating Mother’s Day, my niece is getting baptized, and we are having dinner with a friend that’s in town! Packed full of fun! I just wish the weather would be as nice as it is today. :)
My mom gave me some recipes a few months ago – “cookies for grown-ups.” All of them looked soo good and I can’t wait to try them all out. The first one I decided to make were the Lemon Poppy Thins. I’ve been on a lemon kick since I made Lemon Pound Cake a few weeks ago. I know I’ve said this before, but I just love the burst of flavor from lemon. The yellow color screams summer and it’s just so fresh! These cookies had just enough lemon flavor to where it wasn’t overpowering the “cookie” taste. I think I mad mine bigger than the recipe called for because mine didn’t look nearly has thin as the picture. Be careful on your time, you definitely don’t want to overcook them. My 10 minute batch turned out much softer and chewier than the 12 minute.
Hope everyone enjoys the weekend!! Happy Mother’s Day all you mom’s out there!!
Lemon Poppy Thins
Recipe adapted from more.com
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon zest
- 1 1/4 cups sugar
- 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup fresh lemon juice
- 1 to 2 tbsp poppy seeds
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
3. With a mixer, beat lemon zest and sugar on medium speed. Add butter. Cream with sugar and lemon zest until light and fluffy, another 2 to 3 minutes. Mix in lemon juice. Add flour mixture; mix until just combined and no flour pockets remain. (I mixed in 1 tbsp poppy seeds into the dough – optional) Chill until firm, about 45 minutes.
4. Roll rounded tablespoons of dough into 3/4 inch balls; place 2 inches apart onto parchment-lined baking sheets. Sprinkle with poppy seeds. Bake 10-12 minutes, rotating after 5 minutes, until edges are set. Transfer to a rack to cool.
