Lemon Poppy Seed Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 1 egg yolk
02 - 1 full egg
03 - 1 tablespoon lemon juice
04 - 1/2 cup confectioners' sugar
05 - 1 stick of unsalted butter (8 tablespoons or 1/2 cup)
06 - 1/2 tablespoon grated lemon peel
07 - 1/2 teaspoon baking powder
08 - 1/3 cup sugar, granulated
09 - 1/4 teaspoon fine salt
10 - 2 cups plain flour
11 - 1 teaspoon lemon extract
12 - 1 tablespoon poppy seeds
13 - 1/2 cup lemon curd (homemade is better if you’ve got it)

→ For the Lemon Poppy Seed Glaze

14 - 1/4 cup plus an extra tablespoon powdered sugar
15 - 1 tablespoon freshly squeezed lemon juice
16 - 1/2 teaspoon grated lemon zest
17 - 2 tablespoons of softened butter
18 - 1/2 teaspoon poppy seeds

# Instructions:

01 - Drop about 8 tablespoons of lemon curd onto a baking sheet lined with parchment or plastic wrap. Spread them out to roughly 1/4 inch thick. Freeze them for 1-2 hours or until they’re solid.
02 - Turn the oven on to 350°F (or 180°C). Prep a baking sheet by lining it with parchment paper and put it aside.
03 - Blend the unsalted butter, regular sugar, and powdered sugar until it’s creamy and smooth. Toss in the egg, the additional yolk, lemon juice, lemon extract, and freshly grated lemon zest. Keep mixing until everything’s well combined.
04 - Gently fold in the flour, salt, baking powder, and poppy seeds. Stir until the dry ingredients are completely blended into the dough.
05 - Scoop some dough out and flatten it in your hands. Place a tablespoon of frozen lemon curd in the middle of the dough disc. Close the dough around the curd and roll it into a ball. Then lightly press it down to about a half-inch thickness.
06 - Put the cookie dough balls on the prepared baking sheet. Bake in the oven for 12–13 minutes or until done. Let the cookies cool completely on the baking sheet. They’ll look slightly soft at first, but they'll firm up as they sit.
07 - In a small pan over medium heat, combine the softened butter, powdered sugar, lemon juice, and lemon zest. Stir constantly and let it simmer. Once done, turn off the heat and mix in the poppy seeds.
08 - Once the cookies are fully cooled off, brush the lemon glaze over the tops. Let the glaze firm up before serving.

# Notes:

01 - If you use store-bought lemon curd, it might not freeze as well as homemade.
02 - Store these cookies in an airtight container in the fridge. They’ll stay good for about a week.
03 - The centers may look soft due to the lemon curd, but don’t worry—they’re done!

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