I forgot to get cocoa powder so my thrice chocolate muffins are out. I am also almost out of brown sugar and white sugar! I know, I was surprised too. So I did some hunting to see what I had and I decided to make 2 different treats that have nothing to do with each other. I made my “famous” cinnamon suckers. I also made something new Lemon Poppy seed Cookies. They were a two day process as you let them sit in the fried for at least 3 hrs after mixing so I just did it for overnight. I made them Monday, baked them Tuesday and he took them this morning. Hubby liked them
½ c white sugar
2 T brown sugar
½ t salt
12 T or 1.5 sticks unsalted butter
2 t vanilla extract
1 ½ c flour
¼ c poppy seeds
1T lemon zest
mix white and brown sugar till combined and brown sugar is not lumpy add softened butter mix for about 30 seconds
scrape down sides and add flour pulse till dough forms
add poppy seeds and lemon zest and just combine it in
turn out onto a floured surface and roll out about a 10 in long I made it more like 14 inches but the end cookies were smaller. Wrap in plastic wrap and keep in fridge a few hours it will harden up quite a lot. Then you simply slice about ¼ in thick and bake in a 350 oven for 15 min they aren’t brown they look the same color as raw I left one batch in about 5 min to long and they got brown I actually like them a little browner they had a nice crunch.
This recipe is from America’s Test Kitchen. They recommend that you use a food processor but I used my beloved mixer before I noticed the fine print about the processor I modified the lemon zest as they used orange. But my kitchen is getting low on supplies and so I had lemon already so that is what I used.
I felt this were good but not spectacular. I still have my cold but they just seemed a little bland I thought about dipping them in chocolate but I thought with the poppy seeds it might be worse rather then better. They were fine and had a buttery feel and nice crunch.