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Categories:
filling lemon juice butter sugar egg yolks lemon zest lemon vanilla flour baking powder baking soda buttermilk sugar butter milk lemon lemon zest
Viewed: 78 - Published at: 7 years agoIngredients
- 1/2 cup poppy seed filling
- 2 teaspoons lemon juice
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 large egg yolks
- 1 tablespoon grated lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/4 teaspoons baking soda
- 3/4 cup buttermilk
- 3 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1/4 cup 2% milk
- 2 teaspoons lemon extract
- 1 teaspoon grated lemon zest
- Poppy seeds, optional
Method
- In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
- Drop by tablespoonfuls onto greased
- . Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
- Bake at 350° for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
- For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.
