Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, lemon zest, and poppy seeds. Mix well with a wire whisk and set aside. In a large bowl, cream butter and sugar with mixer at medium speed until mixture forms a grainy paste. Scrap down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined, do not over mix. Drop by rounded tablespoons onto ungreased baking sheets, two inches apart. Bake for 21 to 23 minutes until they are slightly brown along the edges. Transfer cookies to a wire rack to cool. Makes about two dozen cookies.
Ingredients
Directions
Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, lemon zest, and poppy seeds. Mix well with a wire whisk and set aside. In a large bowl, cream butter and sugar with mixer at medium speed until mixture forms a grainy paste. Scrap down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined, do not over mix. Drop by rounded tablespoons onto ungreased baking sheets, two inches apart. Bake for 21 to 23 minutes until they are slightly brown along the edges. Transfer cookies to a wire rack to cool. Makes about two dozen cookies.