Preheat oven to 350 F.
COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
Beat in the egg and lemon zest.
Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
Stir in the poppy seeds with the mixer on low speed.
Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
Bake for 11-12 minutes, or until edges are lightly golden.
Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
Ingredients:
1/2 cup butter, softened
2/3 cup granulated sugar
1 large eggs
2 teaspoons freshly grated lemon zest
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1 cup powdered sugar
2 tablespoons fresh lemon juice
Steps/Methods:
Preheat oven to 350 F.
COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
Beat in the egg and lemon zest.
Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
Stir in the poppy seeds with the mixer on low speed.
Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
Bake for 11-12 minutes, or until edges are lightly golden.
Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
