Seems like I've been bitten by the baking bug this weekend! Today I decided to whip up some lemon poppyseed cookies - I found the recipe in the month's Everyday Food and they were great! Thanks Martha. Super easy, and I had most of the ingredients on hand - I was wondering what to do with the 2 egg yolks I had in my freezer.
Try for yourself - perfect with a cup of tea, on a rainy day like today.
1/2 tsp coarse salt
1/4 tsp baking soda
1/2 cup sugar
2 large egg yolks
2 tbsp poppy seeds
1 tbsp vegetable oil
1 tsp finely grated lemon zest
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees with racks in upper and lower thirds. In a medium bowl, combine flour, salt, and baking soda. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, vanilla and lemon zest. Stir egg mixture into flour mixture - dough will be dry.
2. Drop dough by teaspoonfuls, two inches apart, onto two parchment lined baking sheets. Bake until golden brown, 10-14 minutes, rotating halfway through. Transfer cookies onto wire racks to cool. Store in an airtight container up to five days. Makes 24.