COOKIES Lemon Poppy Seed Cookies

재료

– 2 cups all purpose flour

– 1 teaspoon baking soda

– 1 1/2 teaspoons fresh, grated lemon zest

– 1 teaspoon ground coriander

– 2 tablespoons poppy seeds

– 3/4 cup salted, softened butter

– 1 cup of white sugar

– Two large egg yolks

– One large whole egg

– 1 1/2 teaspoon pure lemon extract

방향

– Preheat oven to 300°

– Combine flour, baking soda, lemon, zest, coriander, and poppy seeds

– Mix well with a wire whisk and set aside

– In a large bowl, cream, butter, and sugar with an electric mixer at medium Speed until forms, grainy paste

– Scrape, downsides of bowl, then add yolks, egg, and lemon extract.

– Beat at medium speed, until fully combined.

– Add flour mixture and milk at low speed. Just until combined. Do not overmix.

– Drop by rounded tablespoons into ungreased parchment paper, covered cookie sheets. 2 inches apart.

– Bake for 21 to 23 minutes until cookies are slightly brown along edges.

– Immediately transfer cookies with spatula to a cooling rack.