Yes, they look crisp and tasty (they are) but inside of each one lives horrible creatures. One that will make your life a living hell - or at least put a small damper on your day. I'm talking about the dreaded poppy seed.
We've all been there. Before that big conference or big speech or big make-out session, we get a little nervous. In order to settle down our nerves a bit, we head by the local coffee shop to pick up some caffeine and sugar goodness. For some reason, the poppy seed muffin always seems like a fine choice at the time. It looks "healthier" than those cookies or scones - plus, it's hard to wrong with a lemon flavoured baked good, right? WRONG. You know how you can go wrong with a lemon flavoured baked good? By putting poppy seeds in it. Then, every time you smile, every time you breathe, those little black specks are everywhere. They hide in the crooks of your mouth until the right moment then - BAM! - millions of them jump right in between your two front teeth. So much for that big conference / big speech / big make-out session. You've been poppy-seeded. And there's no way to recover from that.
These cookies are far more dangerous than their muffin counterparts - the ratio of seed to flour is much much higher. Plus, they're way more addicting, meaning that you may accidentally down a couple dozen before your dentist appointment. I promise you, your hygienist will never be the same after that.
So, only for those who are truly brave (and those who floss more than once a week), I leave you the beautifully crisp and light Lemon Poppy Seed Cookies. Eat one if you dare!
Lemon Poppy Seed Cookies
Makes about 20 cookies
1/2 cup AP flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/2 cup sugar
2 large egg yolks
2 tablespoons poppy seeds
1 tablespoon vegetable oil
lemon zest (from one lemon)
1/2 teaspoon vanilla extract
1) Preheat your oven to 350 degrees. Whisk together your flour, salt, and baking soda in a large bowl. Set aside.
2) In a medium bowl, mix together the sugar, yolks, poppy seeds and oil until everything is incorporated and slightly creamy. Next, add the zest, then the vanilla, stirring as you go.
3) When all the wet ingredients are fully mixed, pour slowly into your flour mixture. Stir until a dough forms and everything is incorporated.
4) Spoon about 2 teaspoons of dough down on a baking sheet, keeping each dough ball about 2 inches apart. Bake for about 12-17 minutes, or until your cookies have just begun to golden. Take out to cool, then enjoy.
and remember to floss afterwards