Posted 05-21-2008 at 12:17 AM by Alaunt (Alaunt's Blog)
Updated 05-21-2008 at 02:16 PM by Alaunt
These cookies have gotten quite alot of good comments and such, so I thought that I would post it. Though, I don't know what mazagine my mom took them from since it was a long time ago . . . but I hope that anyone who wants to try them will.
[SIZE="1"]WARNING: HIGHLY ADDICTIVE! >.<[/SIZE]
[quote="Ingrediants"][SIZE="1"]¼ cup fresh lemon juice, plus 3 ½ teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 Teaspoon Baking Powder
½ Teaspoon salt
1 ½ sups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoons poppy seeds, plus more
for sprinkling[/SIZE][/quote]
[quote="Instructions"][SIZE="1"]1 Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
2 Whisk together flour, baking powder and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
3 Stir together remaining ½ cup sugar and 1 ½ teaspoons zest. *Roll spoonfuls of dough into 1 ¼-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until ¼ inch thick. Sprinkle with seeds.
4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.[/SIZE] [/quote]
*Personal note: the 1 ¼-inch size is way too big. I would suggest using a small scoop. Also, ust try using a fork with the sugar-zest mixture packed on the underside to flatten the cookie dough.
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