Glazed Meyer Lemon and Poppyseed Cookies
Glazed Lemon Poppy Seed Cookies, Easy as 1-2-3 using ratios
Ingredients
For the Cookie Dough
- 12 oz butter soft (3 sticks)
- 6 oz wt sugar (about 3/4 cup)
- 1 egg
- 1 Tbsp poppy seeds
- zest of 3 Meyer lemons
- 1 tsp. vanilla extract
- 18 oz wt flour (about 3.5 cups)
For the Meyer Lemon Glaze
- 1/2 cup powdered sugar about 2 oz weight, sifted.
- 1 tsp lemon zest
- 3 tsp lemon juice
Instructions
- Preheat oven to 350.
- Cream the butter and sugar with a hand mixer or standing mixer. Add in the egg, poppy seeds, lemon zest and vanilla. Slowly add in the flour until the dough comes together.
- Using plastic wrap or parchment paper, shape the dough into a 2" thick log (depending on how you wrap it, you may need to make two). Chill until firm.
- Remove the paper or plastic and slice the dough log into 1/4" thick rounds. Place the rounds on a cookie sheet (I used my Silpat Baking Mat on mine) and bake for 15-20 minutes or until lightly browned on the bottom. Cool on a wire rack and then glaze (recipe for glaze below).
- Sift the powdered sugar into a bowl. Stir in the lemon juice and zest. Spread on the cookies once they are completely cooled. The glaze will harden in about 1/2 an hour. Makes enough glaze to cover about 16- 2.5" cookies. Store the cookies in an airtight container.
Notes
Adapted from the Ratio recipe for 1-2-3 cookie dough
The premise of Michael Ruhlman's book Ratio is that most recipes are in fact simple ratios. In the case of this cookie, 1-2-3 is the ratio for 1 part sugar, 2 parts fat (butter) and 3 parts flour. Change it up by adding egg or flavors and you get a different cookie depending on what you choose. This is a ratio of weight, thus the 1-2-3 becomes 6 oz-12 oz-18oz. Weighing the ingredients is a much more accurate way to measure, especially when dry ingredients like flour can vary greatly if using a liquid measuring cup. My husband gave me a Salter Kitchen Scale for Christmas and I don't know how I ever cooked without it before. I love it.
*Because the dough can be refrigerated, it's easy to slice off as many cookies as you want to bake and then mix up a little glaze as needed. I usually devide the dough into two rolls and save one for later. It makes it easy to have a dessert on the fly if needed.
*The original recipe called for rolling the dough into 1" balls and then flattening to 1/4 inch thick. I tried this and they were ok, but a little uneven looking for my taste. The other option was to roll the dough and cut it. I did this with the balance of the dough and liked the results better.
*Yes, you can use regular lemons if you don't have Meyers. But if you see them, buy them, they are worth it! They also make excellent lemonade and lemon curd.
*No, you don't have to glaze them. This is what they look like plain:
*The original recipe called for rolling the dough into 1" balls and then flattening to 1/4 inch thick. I tried this and they were ok, but a little uneven looking for my taste. The other option was to roll the dough and cut it. I did this with the balance of the dough and liked the results better.
*Yes, you can use regular lemons if you don't have Meyers. But if you see them, buy them, they are worth it! They also make excellent lemonade and lemon curd.
*No, you don't have to glaze them. This is what they look like plain: