They were all good, but my taste-testers (the Bern-Dogg family) picked a winner hands down...
*LEMON POPPY SEED CUT-OUTS*
I tried this recipe two ways. The first batch I iced with lemon royal icing, which is my RI flavored with vanilla and a splash of freshly squeezed lemon juice.
*Don't worry, I'm not going all Martha on you*
The bottled stuff is fine, but my next idea required real lemons anyway, so it only made sense to use the whole thing...
The first thing I noticed when making these cookies was how PRETTY the dough was.
For the first batch, I made black-eye pea cutouts. They were very tasty, but for the second batch I wanted something simpler, and not as sweet. So, I decided to top them with lemon sugar.
To make the lemon sugar, I zested two whole lemons, and mixed the zest with half a cup of light yellow sanding sugar. {White sugar works just fine, but I was feeling "yellow", so I went with sanding sugar}
For round one, I cut out simple scalloped circles and topped them with my sugar mixture.
Baked, they were GORGEOUS!
Then, seeing that they stood so well on their own two feet, I decided to go rustic...
As far as Bern-Dogg is concerned, if I only made THESE cookies for the rest of forever, that's good enough for him ...
*he's easy to please =)*
And the best part is, the kids LOVED them. Surprisingly, they actually preferred these over the iced ones!
However if you are feeling industrious, this would be the PERFECT base cookie for something like this...
If not, these are much simpler, and just as good!
I hope everyone enjoys this recipe as much as my family did!
SweetSugarBelle's Lemon Poppy Seed Cut-Outs
*Preheat oven to 400° *
1c unsalted butter
1 ½ c confectioner's sugar
1 egg
2 tsp lemon baker’s emulsion (I LOVE baker's emulsion)
1 tsp vanilla
2 ¾-3 c all purpose flour
2 tsp baking powder
1tsp salt
2 tsp poppy seeds
Cream together butter and confectioner's sugar. Add to this the egg and flavorings. Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients. Mix until the dough forms a ball on the paddle. Roll out on floured parchment paper and cut into desired shapes. Bake at 400° for 7-8 minutes.
Cream together butter and confectioner's sugar. Add to this the egg and flavorings. Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients. Mix until the dough forms a ball on the paddle. Roll out on floured parchment paper and cut into desired shapes. Bake at 400° for 7-8 minutes.
No matter how you cut and decorate them, they are delicious!
I wish everyone a good week, and happy baking!
PS-Stay tuned later this week for my best giveaway yet!!!
I have a question? What is lemon emulsion? I think i have seen bakery emulsion. Is it like an extract? or what is the difference? Thanks . Great post!
ReplyDeleteWOW. YUM!!!!!
ReplyDeleteI love the idea of doing the lemon cut outs as the base for the decorated lemons and limes!
ReplyDeleteI can't wait to try these! Love the lemon and lime cookies!
ReplyDeleteI'm with Bern-Dogg on this one! I'm a big fan of lemon poppyseed anything, too. :)
ReplyDeleteLook forward to giving this recipe a try very soon. Thanks, Callye
I LOVE ALL THINGS LEMON!! Poppy seed is an added bonus! I can't wait to try this...thanks for sharing Callye!!
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ReplyDeleteThese COOKIES look good! (sorry I deleted the previous post)
ReplyDeleteI bet these are DELICIOUS!!!
ReplyDelete@astheroshe literally taken from the site, a baker's emulsion is a water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
ReplyDeleteIn english and from experience, this means that more flavor stays in the cookie and does not burn off during baking.
I have experimented, and can vouch. Cookies are going to taste good regardless, but if you use the emulsion, it STAYS...plus they have some wonderful flavors...try the princess cake and cookie...LOVE!
oh they are calling my name! Isn't it funny about lemon....I read you comment :) Now it's all about LEMON....YUM!!!! These are a must try!! Thanks.
ReplyDeleteOh, I so want to make these!
ReplyDeleteThese look so incredibly delicious. I don't know that they would look the same if I made them...but that's a risk I'm willing to take! Thank you for sharing this recipe!!
ReplyDeleteOhhh thank you Callye on the "lesson" about emulsions!!! I just bought the orange one to try in gingerbread *ur recommendation* and was worried about the effects! And I was really wondering about the princess flavor too!!!!!
ReplyDeleteWow!! Looks delish. Any thoughts about adding coconut bakery emulsion instead? I would love a coconut tasting cut out cookie- especially for a vacation themed cookie! Of course, it looks like Martha has a recipe for one, but the bakery emulsion sounds like it'd be good in that!
ReplyDeleteI have some more summer-y ones saved for when it warms up, Sue, although I admit, the end of gingerbread season makes u want to dive right into the lighter stuff! I'm excited for it to warm up :)
ReplyDeleteHi! Is there any alternative for the lemon bakery emulsion? Like the lemon zest perhaps? I'm overseas, so it's kinda hard to find those things here. and I would really love to try this recipe. Thanks! =)
ReplyDeleteAnna, lemon extract will work just fine =)
ReplyDeleteWe have a few hundred lemons on the tree in our backyard, and I'm always looking for new ways to use them up. These look delicious!
ReplyDeleteI'm excited for summer for another reason now---- we just got a blizzard, so now it's warm weather thoughts and warm weather cookies! I'll be patient!
ReplyDeleteI absolutely love lemon and poppyseed cake, so these cookies sound just wonderful to me!
ReplyDeleteWow, these sound delicious AND look beautiful! You are quite the cookie maker...everything looks amazing!
ReplyDeleteI just made these, and they are seriously amazing! Yum!
ReplyDeleteI made these this weekend using 2 tsp of lemon zest and 1 teaspoon lemon extract and I love them...enough to run an extra couple miles after eating too many of them.
ReplyDelete