Lemon Poppy Seed Cookies (Printer-Friendly)

Buttery cookies filled with lemon curd and topped with a poppy seed glaze. A perfect balance of tang and sweetness.

# The Ingredients You'll Need:

→ Cookies

01 - 1 whole egg
02 - 1 egg yolk
03 - 1 tablespoon lemon juice
04 - ½ cup confectioners' sugar
05 - ½ cup unsalted butter (1 stick, softened)
06 - ½ tablespoon grated lemon peel
07 - ½ teaspoon baking powder
08 - ⅓ cup granulated sugar
09 - ¼ teaspoon fine salt
10 - 2 cups all-purpose flour
11 - 1 teaspoon lemon extract
12 - 1 tablespoon poppy seeds
13 - ½ cup lemon curd (preferably homemade)

→ Lemon Poppy Seed Glaze

14 - ¼ cup plus 1 tablespoon powdered sugar
15 - 1 tablespoon freshly squeezed lemon juice
16 - ½ teaspoon grated lemon zest
17 - 2 tablespoons softened unsalted butter
18 - ½ teaspoon poppy seeds

# Step-by-Step Instructions:

01 - Deposit approximately 8 tablespoons of lemon curd onto a parchment- or plastic wrap-lined baking sheet. Spread evenly to about ¼ inch thickness and freeze for 1 to 2 hours until solid.
02 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
03 - Using a mixer, blend unsalted butter, granulated sugar, and confectioners' sugar until creamy and smooth.
04 - Add whole egg, egg yolk, lemon juice, lemon extract, and freshly grated lemon zest to butter mixture. Mix thoroughly until fully combined.
05 - Gently fold in all-purpose flour, fine salt, baking powder, and poppy seeds until the dry ingredients are completely incorporated into the dough.
06 - Scoop dough portions and flatten in your hand. Place a frozen lemon curd disc in the center, then encase it with dough, rolling into a ball and gently pressing to approximately ½ inch thickness.
07 - Arrange cookie dough balls on the prepared baking sheet. Bake in the preheated oven for 12 to 13 minutes. Remove and allow to cool completely on the baking sheet; cookies will firm as they cool.
08 - In a small pan over medium heat, combine softened butter, powdered sugar, lemon juice, and lemon zest. Stir continuously and bring to a gentle simmer. Remove from heat and mix in poppy seeds.
09 - Once cookies are fully cooled, brush the lemon glaze evenly over each cookie. Allow glaze to set before serving.

# Extra Tips:

01 - Homemade lemon curd freezes better than store-bought varieties.
02 - Store cookies in an airtight container refrigerated; best consumed within one week.
03 - Cookie centers may appear soft from lemon curd but will be fully set after cooling.

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